Food

There’s A New Toast In Town, Sweet Potato Toast!

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GUNAS New York

There’s A New Toast In Town. So Move Over Avocado, And Make Way For Sweet Potato Toast.

 

Is this the new avocado toast or is sweet potato toast just having it’s 15 minutes of fame? We all love the popular avocado toast that has made its way to be a staple in our kitchens, or at a cafe on Rodeo while sipping our kombucha or lattes (almond milk of course). The paleo and gluten-free diets seem to be here to stay, with everyone catering to their needs. But can we really replace bread with a sweet potato? Yes. Yes, we can!

 

Take a look at #sweetpotatotoast. You are probably a little confused at first. Looks good enough, right? Or if you are anything like me and get excited over healthy bread substitutions, then you are ecstatic right now! Well I made it and can say that it tastes even better than it looks. Could this be the new pumpkin spice for fall? Sweet potato spice latte anyone?

 

Okay, okay, I’m getting a little carried away. It’s easy to get behind the idea of eating sweet potatoes (or yams) in place of, say, a sandwich. Sweet potatoes are high in fiber, gluten-free, paleo, packed with micronutrients, and delicious. (No, it doesn’t taste like bread, but it’s still really good.) I went through a phase of eating sweet potatoes with a little cinnamon and honey for an after-dinner snack, but I’m excited I can now start my days with it instead.

 

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Incredible Topping Ideas:

  • Spread avocado and top with sliced tomato. Season with salt and pepper.
  • Top with sliced avocado, cucumber, radishes, vegan cheese.
  • Spread almond butter and top with banana and cinnamon.

 

So How Do You Make It?

  1. Cut ends off sweet potatoes and slice into ¼-inch slices.
  2. Place sweet potato slices in toaster. Toast on High. Flip over and toast once more.
  3. While potato is baking, prepare the toppings of your choice.
  4. Once the potato is baked, add the topping(s) and enjoy.

 

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SOME TIPS ON MAKING SWEET POTATO TOAST:

by: Family Food on the Table

– Nice large round sweet potatoes work best because you can get good slices out of them.

– I prefer mine peeled but you don’t have to.

– Whoops, you sliced it too thick? You can pierce the slice with a fork a few times and microwave it for 20-30 seconds before you toast it. This helps start to cook it so it won’t be raw in the center.

– Turn your toaster all the way up to HIGH. Yes, all the way. Trust me.

– Toast your slices at least TWICE. If your sweet potato toast doesn’t seem cooked all the way through or hasn’t browned, you can run it through a third time. Won’t hurt it one bit. In fact, I usually toast mine three times.

– Long pieces may stick out a bit from the toaster. That’s OK. I just flip them over in between toasting, so everything cooks.

 

A few other things to note…

 

No, the sweet potato doesn’t steam or get soggy or lose moisture in the toaster. It just cooks through and browns slightly in some areas.

 

No, it doesn’t taste raw or tough at all in the middle. Just soft and sweet and tender and delicious!

 

I slice the entire sweet potato and keep the extra slices in a plastic bag in the refrigerator. They keep all week long and are ready to toast straight from the fridge. I hate wasting food!

 

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ENJOY and let me know what you think! Don’t forget to tag me in your pictures (IG @nikkisharp and Twitter @nikkisharp) ! I’d love to see and share your creations. If you want more delicious recipes like this one head over to the recipe section of my blog. (If you don’t follow me on snapchat or IG you definitely should, as I frequently post recipes like this!)

 

 

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Nikki Sharp is an internationally known Wellness Expert, Lifestyle Blogger, and Health Coach who transforms peoples lives starting with her 5-Day Real Food Detox. Nikki is constantly featured as one of the best Instagram accounts to follow by Men's Health, Daily Mail, Elle and can be seen on shows such as Access Hollywood Live, Hollywood Today Live, Hallmark Food & Family, and Fox News Health. Join over 50,000 newsletter subscribers at www.nikkisharp.com

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