Sweet Potato Toast 4 Ways

Sweet potato toast isn’t anything like toasted bread – sweet, soft and incredibly warming, while still filling enough to keep you satisfied all morning. Besides avocado smash, there’s also room for toppings that won’t necessarily work well on bread such as coconut yoghurt, capers and crunchy chickpeas – it might sound strange but it’s so tasty. Here are four different recipes for your sweet potato toast…

Ingredients for the sweet potato toast

• 1 sweet potato makes around 3 slices, depending on the size

Method

1. Preheat the oven to 200 degrees, fan setting.
2. Slice the sweet potato in half lengthwise, and create slices that are around 3cm thick.
3. Wrap each slice individually in tinfoil and place them on a baking tray in the oven for 40 minutes, until soft.

Sweet potato toast with harissa spread and chickpeas

Ingredients

• 2tbsp coconut yoghurt (I use Coyo)
• 1tbsp harissa (I use Belazu Rose)
• Juice of half a lemon
• 200g chickpeas
• 1tsp paprika powder
• 1tsp cumin powder
• Salt and pepper
• 1tbsp olive oil

Method

1. Preheat the oven to 200 degrees, fan setting.
2. Drain the chickpeas, tap them dry with a kitchen towel and mix them with the paprika powder, cumin powder, salt, pepper and a drizzle of olive oil. Place them on a baking tray in the oven for 35-40 minutes, until crispy.
3. Mix the coconut yoghurt, harissa and lemon in a bowl to create the spread.
4. To assemble the toast, remove the foil from the sweet potato, top the slice with the harissa spread and chickpeas – any remaining chickpeas can be placed on the side.

Sweet potato toast with pea mash and crispy kale

Ingredients

• 200g frozen peas
• Juice of 1 lime
• Handful of kale
• 1tsp garlic powder
• Salt and pepper
• 2tbsp olive oil

Method

1. Preheat the oven to 180 degrees, fan setting
2. Put a handful of kale into a bowl, drizzle with oil and massage it into the kale with your hands to ensure all the leaves are covered.
3. Place the kale on a baking tray, season with salt, and roast in the oven for 10-12 minutes, until the kale goes slightly brown and therefore crispy.
4. Put the frozen peas in a large saucepan, add water to cover the peas and bring to boil. Cook for 10 minutes until soft.
5. Drain the peas and add the lime juice, garlic powder and a little olive oil. Mash until soft and season with salt and pepper.
6. To assemble the toast, remove the foil from the sweet potato, top the slice with the pea mash and crispy kale.

Sweet potato toast with coconut yoghurt, cherry tomatoes and capers

Ingredients

• Handful of cherry tomatoes
• 2tbsp coconut yoghurt
• 1tbsp capers
• 1tsp paprika powder
• 1tsp garlic powder
• Salt and pepper
• 1tbsp olive oil

Method

1. Pre-heat the oven to 180 degrees, fan setting.
2. Place the cherry tomatoes on a baking tray. Mix with the paprika powder, garlic powder, olive oil and salt and pepper. Roast in the oven for 15-20 minutes until the tomatoes are soft, blistered and start to burst.
3. To assemble the toast, remove the foil from the sweet potato, top the slice with coconut yoghurt before adding the cherry tomatoes and capers.

Sweet potato toast with avocado smash

Ingredients

• 2 avocados
• Juice of 1 lime
• 1tsp chilli flakes
• Salt and pepper

Method

1. Scoop the avocados out of their skins into a bowl. Add the lime juice and mash with a fork until smooth. Season with salt and pepper.
2. To assemble the toast, remove the foil from the sweet potato, top the slice with the avocado smash and sprinkle with chilli flakes. You can also add more toppings to this such as crumbled feta, spring onions or cherry tomatoes.