Like my girl Oprah, I love bread, and thanks to the fact that I’m always craving it… my body could probably use a break. Enter sweet potato toasts – my new favorite way to pile lots of delicious ingredients onto something crunchy and satisfy those longings for carbs, without the gluten or grains.
Look: it’s hard to beat good, old-fashioned bread. But, if you’re gluten-free or just need a mini bread detox, these sweet potato toasts just might do the trick.
And even if they’re not a full-on substitute, they’re delicious enough in their own right to make you crave them for breakfasts, lunch or dinner.
We created 3 unique topping combinations: one Mexican-inspired, one Mediterranian-inspired, and one to satisfy your sweet tooth. There’s a flavor for everyone, and they’re all packed with nutrients and vegetarian.
Living in Austin, I eat Mexican food weekly, so obviously these flavors had to inspire my first round of toast. The black bean mash is simple to make and the charred corn and fresh lime juice add brightness and acidity that balance the richness of the sweet potato.
The Mediterranean-inspired toast is what I’m going to be eating for lunch all summer. The flavors are so light and refreshing and the pickled red onions give it a nice kick. You can buy the pickled red onions or just make them yourself and use them throughout the week!
I have a huge sweet tooth, so I made sure to include a recipe that’s a little on the sweeter side! This sweet potato/goat cheese/walnut/honey combo is so perfect. The tangy goat cheese mixes perfectly with the subtle sweetness of the sweet potato and honey. I prefer to toast the walnuts myself – there’s a depth of flavor that you just don’t get in pre-toasted walnuts!
I know what I’ll be having for dinner tonight! Scroll down for all three recipes…
Sweet Potato Toast 3 Ways
Serves 1
Sweet Potato Toasts, 3 Genius Ways
Ingredients
- 2 large long sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
For the Mexican-inspired toppings
- 1 15.5oz can of black beans
- 1 garlic clove (minced)
- 1 teaspoon ground cumin
- 1 1/2 teaspoon fresh lime juice
- pinch of kosher salt
- 2 teaspoons olive oil
- 1 ripe avocado (sliced into 1/4" slices)
- 1 corn on the cob
- 1 wedge of lime
- 1/8 cup chopped or torn cilantro
For the Mediterranian-inspired toppings
- 1/8 cup tzatziki (we used Cedar's brand)
- 1/2 cup arugula
- 2 medium tomatoes (sliced into 1/4" slices)
- 1/8 cup pickled red onion
- 1/4 cup crispy chickpeas (we used Saffron Road brand)
- 2 teaspoons olive oil
For the sweet-inspired toppings
- 4oz spreadable goat cheese
- 1/2 cup chopped natural walnuts
- 4 tablespoons honey
- 1 teaspoon kosher salt
Instructions
Make sweet potatoes.
- Preheat oven to 450 and line a baking sheet with parchment paper. Chop the ends off your sweet potato and then slice it lengthwise, about 1/4" thick.
- Place sweet potato slices on the baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for about 10 minutes or until it's slightly browned and you can insert a fork easily.
Make the Mexican-inspired toppings.
- Drain and rinse the can of black beans and put beans in a medium bowl. Add minced garlic, cumin, and lime juice to the beans and mash with a fork. If it's seeming too thick, add olive oil. When you're done mashing, add salt to taste.
- Using a gas stove top, turn a burner to medium-high heat and place the corncob right on the grate so that the fire reaches the corn. Leave the corn on the grate for about 2 minutes on each side or until it's charred to your liking.
- Spread black bean mash on toasts, add sliced avocado on top of beans, and sprinkle charred corn on top. Finish your toasts with chopped cilantro and a squeeze of fresh lime.
Make the Mediterranian-inspired toppings.
- Spread a thick layer of tzatziki on your toasts. Top each with arugula, a couple slices of tomato, and some pickled red onion (we made ours using this recipe, but you can also buy them premade!), add a sprinkle of crispy chickpeas and end with a drizzle of olive oil.
Make the sweet-inspired toppings.
- Preheat your oven to 500 degrees. Place chopped walnuts in a small bowl, add olive oil and salt, and toss to coat the walnuts. Spread on baking sheet and toast for about 5 minutes or until golden and fragrant. *keep an eye on these, they can move from golden to burnt quickly!
- Spread a thick layer of goat cheese on your toasts, add toasted walnuts, and drizzle with honey.
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