Supercharged Sweet Potato Toast
Gluten free foodies rejoice!
There’s a new trend dominating the foodie world; Be prepared to replace your bland, lacklustre, mundane breakfast toast for.... *drumroll* Supercharged Sweet Potato Toast!
Sweet potatoes are very versatile vegetables, and it seems that their uses are infinite. They can be added to baked goods, mashed and coupled with steamed vegetables, baked as a healthy alternative to fries.... and now they can even be used as a nutritious and delicious gluten free alternative to bread.
Sweet potato is a complex carbohydrate, meaning that the natural sugars that give it that rich, sweet flavour will release a consistent flow of energy into the body all morning long. These inexpensive, orange hued root vegetables are high in fibre and overflowing with essential vitamins and minerals and, best of all, you won’t find that afternoon bloat after overindulging in bread.
Despite being cooked in the toaster, the sweet potatoes maintain their soft and moist texture, and they can be toasted with their skin on or off depending upon your preference.
The topping opportunities are endless too, with both sweet and savoury options pairing nicely with these golden, guilt free and gluten-less slices of goodness!
I’ve featured some of my favourite toppings that will leave you lusting for sweet potato toast yearlong.
Supercharged Tip: try to buy a nice round sweet potato, as they’re easier to cut into ‘toast’ shapes.
Give them a whirl and let me know what to think in the comments section below.
- Slice sweet potato length ways into slices about 0.5-1cm thick (this will depend on how much knife control you have as well as the quality of your knifes!)
- Put in toaster for between 2 to 4 rounds on high, making sure it doesn’t burn
Tip: use chopsticks to manoeuvre them out of the toaster if they get stuck!
Topping #1: Cinnamon Swirl Nut Butter and Berry Chia Jam
- 3 tbsp Nut butter of choice
- 1 tbsp Chia Seeds
- 1/2 cup fresh Strawberries or raspberries
- Squeeze of Lemon juice
- 1 tsp Rice malt syrup or stevia or raw honey
- To make the jam, mash berries with a fork for a more chunky jam, or blitz quickly in a blender. Add a squeeze of lemon juice and rice malt syrup or stevia. Stir in the chia seeds and let sit for 15 minutes.
- To make the nut butter, add a good pinch of cinnamon to your favourite nut butter and swirl in
- To assemble the toast, spread on the nut butter, drizzle with chia jam and top with fresh berries, toasted coconut and an extra sprinkle of cinnamon
Topping #2: Hummus and Tomato Bruschetta
- 3 tbsp hummus
- 1/4 cup chopped cherry tomatoes
- 1/4 cup chopped cucumber
- 1/2 tbsp chopped red onion
- Chopped coriander
- 1 tsp olive oil
- squeeze of lemon juice
- salt and pepper to taste
- Toss all ingredients except for hummus in a bowl
- To assemble toast, spread with hummus and top with tomato and cucumber mixture
Topping #3: Smavo and Feta
- 1/2 a small avocado OR 1/4 of a large one
- 2 tbsp good quality feta, crumbled
- Toasted pepitas
- Salt and pepper
- Squeeze of lemon juice
- Smash avo with a fork into toast
- Top with feta, pepitas, salt, pepper and lemon juice
- Optional: Add a poached egg on top!
You have lots of recipes with fruit & as I am fructose intolerant I have a problem. I have queried this before but to no avail so guess it must be a problem. Just thought I would try again as sometimes FI people get frustrated with all these lovely recipes which we are unable to eat.
The great thing about this recipe is that you can mix and match toppings. But maybe the spinach toast might be better for you? Lee 🙂
I will definitely give this a try today! But i think I will cook it about 4 minutes in the micro to soften it up a bit before slicing. Also I recommend using a mandolin if you have a lot of servings needed. I will let you know how this comes out! Thanks
Yum, great recipes! Great to see good gluten free recipes. I also found the gluten free manual really useful as well.