Sweet Potato Toast it’s a thing! If you didn’t know, now you know.
I was amazed at the simplicity in making this toast, and when good food can be made easily I’m all over it. I’ve been experimenting for weeks now, having this deliciousness for breakfast, lunch, dinner and a snack. The ways in which you can experiment with this tuber are almost endless. Do you want savory, do you want sweet? What if I told you it’s possible to have both or just lean heavily in one direction. You can, I promise you, because I have tested that theory over and over.
Before I lose you completely because your taste buds are screaming joy and you’ve already pulled out the toaster. Let me share one final note and bestow some nutritional benefits of the sweet potato. Sweet potatoes are high in fiber and antioxidants. A medium potato contains the RDA of Vitamin A which promotes healthy eyes, hair, and teeth. A great source of Vitamin C and beta carotene which helps collagen production and promotes healthy skin. They are a good source of magnesium which may help with relaxation and stress. These tubers may also help regulate blood sugar. This colorful potato has many other wonderful benefits your body might thank you for.
How to make sweet potato toast.
Sweet Potato Toast
1 large sweet potato (peeled or un-peeled depending on preference)
1. Slice peeled/un-peeled potato in long vertical slices about 1/4 inch thick.
2. Set toaster at its highest setting and toast the slices. If potato is not fully cooked just re-toast 2 – 3 times until fully cooked.
3. Add your desired toppings and enjoy.
- I’ve found wider potatoes are easier to work with.
- Make sure to cut at least 1/4 thick as slices may fall through the crack in toaster.
- If you slice the sweet potato too thick you can pre-heat in the microwave for 30 seconds before toasting.
- Rotate potatoes during the 2nd or 3rd toasting if they stick out of the toaster.
- I usually cut the entire potato and save the unused pieces in the fridge to use throughout the week.