It was only a matter of time before I fell in love with sweet potato toasts.
And, even though there are different ways to cook them - some people pop the slices in the toaster and let them pop up when they're ready - others grill them - they're quite a quick and easy-to-make snack. Sometimes you need some carb with your lunch and these sweet potato toasts totally work.
I no longer have a toaster - I ditched it when I stopped eating bread - so I just slice the sweet potato along the length at a slight diagonal angle (to make the surface area of the slices bigger) and then arrange them on a tray. I drizzle with a little olive oil, turn them over - coating both sides in the oil - and then slide them into an oven heated to gas mark 7/220ºC for about 10-12 minutes, turning them over about halfway through. They'll be soft all the way through, and the skin will be slightly crisp.
Seriously, don't bother peeling your sweet potato for these, the skin gives you lots of that lovely toasty, caramel-like flavour and helps it all stay held together so it doesn't go mushy. Once your sweet potato slices are sizzling and tender, lift them out onto a plate and start piling on your toppings. The benefit of roasting the slices quickly in the oven like this is that you have time to crack on with your toppings - washing and chopping them so they're ready to go when the sweet potato toasts are.
So, Sweet Potato Toast. What About the Toppings?
As far as toppings go, anything you'd usually eat with sweet potato mash or fries on the side will work. I love the combination of avocado (slightly salted with sea salt) and sweet potato. Bacon works beautifully, and a runny-poached egg, too.
If you're on the autoimmune protocol (AIP) you'll need to avoid the eggs, as well as any nuts, seeds, nightshades, dairy and soy. But you still have loads of combinations to try. Try tuna with peppery radishes, salad leaves and chopped spring onion. Or prosciutto ham twisted up with a tangle of watercress or rocket (arugula) leaves. In the photo above I used pea shoots - they're not AIP compliant, but they are paleo.
Other suggestions include nightshade-free barbecue sauce with leftover pulled pork or roasted chicken. Or an AIP-compliant chilli or curry. Crumble a chunk of cold, leftover cooked salmon or some mackerel over the top of one and scatter with chopped dill. Yum. Roasted chicken and basil. Beef and watercress. Chicken, coriander leaves (cilantro) and a squeeze of lime and a pinch of salt. Pour your favourite green salad dressing or pesto over it, too. A drizzle of extra virgin olive oil in the absence of dressing or pesto is lovely, too.
There's enough there to keep you busy for a while.
Check out the post that inspired me to make these, over at Little Bits Of...
Tried sweet potato toasts? What are your favourite toppings?