If there is one thing I’m good at, it’s piggy backing on food trends that peaked a few months prior.
Hey, have y’all heard of this stuff called chia seed pudding?!
In all seriousness (or, at least I’ll try my best to be serious), I read about the new sweet potato toast trend over the summer, and I viewed it with a bit of skepticism. I love smashing avocado onto a nice piece of toast as much as the next Millennial woman, but now we’re using vegetables as toast? I thought the vegetable – cum – bread substitute trend would have stopped at using stiff leafy greens in place of hamburger buns. Still, over the months, I scrolled, perused, and Googled many different sweet potato toast recipes, and my curiosity was getting the best of me. On a sick day home from work last week (that pesky cold floating around NYC since September finally met my nasopharynx!), I decided to take a sweet potato out of my fridge and experiment with items from my pantry.
Many recipes I read about sweet potato toast called for a toaster, alas, all I have are an oven and a toaster oven. I didn’t feel like turning on my oven to overheat my tiny Manhattan abode, I opted for the toaster oven. Boy oh boy, was that a bit of trial and error. Haaa. It almost made me wish I had just turned on the damn oven! However, I got my ish together eventually. After I produced two solid yet pliable pieces of sweet potato, I pondering toppings. I just went for broke and experimented with four different options! Once again, trial and error, trial and error. So. Much. Trial. And. Error.
Ladies and gentlemen, I share with you the two sweet potato toasts that eventually won over my heart and my stomach.
Sweet Potato Toasts, Two Ways – Sweet & Savory
(Makes 2 Slices)
– 1 slice sweet potato, cut length-wise, into carefully measured 1/4″ slices
Sweet Sweet Potato Toast (Too redundant?):
– 1 heaping tablespoon nut butter of choice (I used The Peanut Butter & Co. Bee’s Knees peanut butter in these photos)
– 1 half apple, sliced (I used a Macintosh)
– Sprinkle of cinnamon
Savory Sweet Potato Toast:
– 1 heaping tablespoon hummus (I used Tribe’s Rosemary Focaccia Hummus)
– 1 7-minute boiled egg (See #3 in Directions for boiling instructions)
– Sprinkle of dill, dried or fresh
Before We Get Started…
– One sweet potato will likely yield 4 – 6 good pieces of “toast”, depending on the length and girth of it. Though I feel this goes without saying, I’ll say it: You can definitely make more than two servings with whatever you slice, and you can also use / store any extra unused sweet potato slices you may have.
– Attempt to cut the slices as evenly as possible while maintaining a 1/4″ inch thickness. If they are too thin, they’ll cook too fast. If they are too thick, they’ll take too long to cook and will be a bit too fibrous to chew.
– I have only tested these recipes using a toaster oven. Any other cooking experimentation is up to you!
1.) To cook the sweet potato slices, arrange on a toaster oven-safe tray and place in toaster oven. Set oven to its highest toasting setting and cook. This should take at least 15 minutes, involving many individual rounds of toasting. (At its highest setting, my oven will toast food for 5 minutes; 5 minute rounds x 3 rounds = 15 minutes.) Be sure to check your slices after reach round of toasting to make sure it’s soft enough in the middle but sturdy enough to hold the weight of its toppings.
2.) For the Sweet Sweet Potato Toast: Spread peanut butter on slice until it is covered. Lay apple slices on top. Sprinkle with cinnamon.
3.) For the Savory Sweet Potato Toast: Bring 2 cups of water to a boil in a small saucepan. Once boiling, add 1 egg and time for precisely 7 minutes. While egg is boiling, spread hummus on slice until it is covered. Remove egg from water once it’s done, peel, and halve. Place on top of hummus and sprinkle with dill.
4.) Devour that savory piece while the yolk is still runny and delicious! The sweet slice will make a lovely dessert. 🙂