How to: make sweet potato toast

How to: make sweet potato toast

sweet potato toast

Back to your roots

Sweet potatoes are available all year round, inexpensive and have many health benefits.

Did you know that they’re roots, whereas regular potatoes are tubers (underground stems)? The two varieties most widely available are the red/purple skin with white/ cream flesh and the orange/brown skin with orange flesh. The natural sugars in sweet potatoes release slowly to ensure a steady flow of energy, without blood sugar spikes.

They pair well with most ingredients, but classics include ginger, cardamom, chilli, coconut milk, coriander, cinnamon, sesame seeds, lime, oranges, and rosemary. Add them to soups and stews, roast them and add to salads and wraps, or purée and add to smoothies and baked goods. They make delicious, healthy chips when baked to serve with your steak or packed into lunchboxes as a snack with hummus.

READ MORE: SWEET POTATO COTTAGE PIE

Try our sweet potato toast:

Cut sweet potatoes lengthways (with or without the skin) into 7mm-thick slices. Toast on the highest setting for about three times in your toaster until cooked through when pricked with a fork.

Top with:

  • Chunky cottage cheese, egg (poached, boiled or scrambled), crispy bacon bits and basil.
  • Roughly crush butterbeans with chilli sauce, lemon juice, ground cumin, crushed garlic, coriander and avo.
  • Mash together peanut butter and banana, spread on sweet potato and top with toasted pecan nuts, honey and edible flowers, if you like.

Tips: 

  • Short, fat sweet potatoes that fit perfectly into the opening of your toaster work best. If you use long ones, turn them so the point sticking out goes in every time the toaster pops up.
  • If you’ve sliced them too thickly, prick all over with a fork and microwave for 20-30 seconds before toasting.

READ MORE: SWEET POTATO CURRY

COMPILED BY MARGIE ELS-BURGER PHOTO: DYLAN SWART

Avatar

About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

Top

Send this to a friend