I am a proper bread person! I love bread, always have always will, but sometimes when I am feeling guilty for stuffing yet another piece of bread inside me, I think there most be another way. Sweet potato toasts have been doing the rounds on Instagram, but this is my first time testing them. Instead of placing them in the toaster and risking a burnt raw toast I opted for the oven method.
To begin with, carefully slice your sweet potato into thin ‘toasts’ around 0.75- 1 cm thick. I sliced my vegetables length ways, but if you have a big fat potato, you can cut your toasts widthways into rounds. Brush the potatoes with oil and sprinkle with salt and pepper. Place on a lined baking tray and roast in the oven for 30 – 40 mins, turning half way through. The cooking time depends on how thick you cut your potato. It should be slightly crispy on the edges and soft and tender in the middle.
Leave to cool slightly and decorate as you wish. I have to say the savoury options were my favourite, the jury is still out on the sweet versions! Pictured from top to bottom I have hummus, basil, roasted pumpkin and sunflower seeds and purple shoots. Next, homemade almond butter, blood orange, cinnamon and cacao nibs. Thirdly, avocado, sesame and poppy seeds and green shoots and finally coconut yoghurt, strawberries, pecans and coconut.
So why not put down the bread and give these a try?