This week our health contributor Fiona shares her sweet Potato Toasts recipe. Not only are they low-carb but also Instagram-friendly.
Whether you’re looking for a way to change your #Toastgame, or if you simply want to switch up your morning oatmeal or smoothie, look no further than these flavoursome sweet potato toasts. Both sweet and savoury flavour combinations compliment the unique taste of a sweet potato, so you can let your morning mood decide – will it be banana with a drizzle of almond butter and honey? Or chili lime avocado with feta?
As an added bonus to using sweet potato instead of bread, you get all the nutritional benefits of this amazing vegetable. The vibrant orange colour is attributed to its beta-carotene content, which is converted into Vitamin A in our body. This vitamin is important for your gorgeous hair, skin, nails, and your vision. Combining this powerhouse vegetable with even more nutrient packed toppings, and you have yourself an all around winner of a breakfast.
The toppings are where you can really get creative in making yourself a balanced breakfast. If you’re craving something sweet, bananas are a great option as they’re full of potassium and pair well with nut butter, one of my favourite ways to get in a daily dose of healthy fats. On the other hand, if you’re more of a savoury breakfast person, sweet potato pairs really well with avocado. There are also mashed peas sneaked in for your daily vegetable intake. Feel free to also add a spoonful of hummus or a poached egg for a little protein. When testing this recipe, I loved the addition of chili lime salt (I buy the Tajín brand). It’s a great spice to keep on hand – you can use it in homemade guacamole, or to line the rim of your margarita glass 😉
Sweet potato toasts can also be done in a toaster; however you may find it handy to simply roast up sweet potato slices in bulk on the weekend, and then warm them up in the oven while you’re getting ready in the morning. Plus you can spice them up before roasting for additional flavour.
Sweet: Banana Drizzled with Almond Butter & Honey
- One sweet potato
- 2 tsp cinnamon (1 tsp for roasting and 1 tsp for sprinkling on top)
- 1 tsp coconut oil, melted
- ½ cup plain yogurt (approx. 1 tbsp per slice)
- 1 ripe banana, sliced
- 1 tbsp cacao nibs
- 1 tbsp natural almond butter
- 1 tsp honey
- Sprinkle of granola
Savoury: Spicy Lime Avocado with Mashed Peas & Feta
- One sweet potato
- 1 tsp olive oil
- ½ cup frozen peas
- ½ ripe avocado
- 1 tbsp thinly sliced red onion
- Juice of ¼ lime
- 1 tbsp feta cheese
- Seasoning – sea salt, fresh ground black pepper, chili flakes
- Optional Seasoning – chili lime salt
Pre-heat the oven to 180 degrees Celsius. Wash and peel sweet potatoes, cutting off the ends. Carefully slice each sweet potato lengthways into slices, about ¼ inch thick. For sweet toasts, coat both sides of the slices with melted coconut oil and a dash of cinnamon. For savoury toasts, drizzle each slice with olive oil and a good coating of fresh ground pepper and sea salt. Place the toasts on a baking tray in the oven for around 20 minutes, flipping once halfway through. You want them to be cooked in the middle and with slightly brown edges.
Once the sweet potato toasts are done, add to each slice a spoon of plain yogurt, banana slices, cacao nibs and a sprinkle of cinnamon. Drizzle each slice with both almond butter and honey, and a small handful of granola.
While the sweet potatoes are roasting, cook the frozen peas as per package directions. Once cooked, place the peas in a small bowl and mash with the juice of the lime, sea salt, pepper and chili flakes. Cut the avocado into slices or alternatively, you can also mash together with the peas.
Once the sweet potato toasts are cooked through, top each slice with the mashed pea mixture, a few slices of red onion and avocado, and a crumble of feta cheese. Add another fresh grind of sea salt and pepper, as well as the chili lime salt.