Move over sweet potatoes with marshmallows… there’s a new sweet potato dish for Thanksgiving! Instead of a sugary, calorie-laden casserole, try this easy, yummy and creative way to use this popular fall veggie… as “toast” topped with all sorts of goodness!
Have you heard of sweet potato toast yet? It’s sweeping the health food blogosphere and popping up all over Facebook and Pinterest. It’s basically sliced sweet potatoes cooked like toast and topped with everything from almond butter to avocado. Genius, right? Well, it’s not as simple as I had hoped but it is so tasty that it is worth the extra step it took me to make this trendy new dish.
Let me start with what I love about sweet potato toast. It’s delicious! Sweet potatoes are my favorite fall veggie and once I figured out the simplest way to make it, I couldn’t get enough of it. Sweet potato toast will be my go-to recipe of the season for sure!
Now for the bad news. The way most people recommend to make sweet potato toast did not work for me. They say to slice the sweet potatoes lengthwise and place in the toaster a few times. I had difficulty with both of these steps. Sweet potatoes are not that easy to cut so trying to get the slices even without breaking turned out to be quite the task for me. So I decided to just cut them into circles- so much easier!
The second part of the sweet potato toast instructions that wasn’t so effective in my opinion was the actual toasting. First of all, the sweet potato didn’t cook all the way through in the toaster unless I did it a few times, and that caused parts of the skin to burn! While I was super excited to have a veggie alternative to bread, like what zucchini noodles did for pasta, I had to go back to the traditional way of cooking sweet potatoes- in the oven.
Here’s my (still easy!) way to make sweet potato toast:
1 Sweet Potato, 1 small Avocado, 1/8 cup pepitas, 1/8 cup pomegranates
- Preheat oven to 375 degrees F
- Slice 1 sweet potato about 1/4″ thick
- Toss with 1-2T of olive or avocado oil
- Place in oven for 25-30 minutes, flipping midway
- Allow to cool
- Top with avocado, pepitas (which are shelled pumpkin seeds) and pomegranates
I love sweet potato toast so much, I will actually be making this recipe for Thanksgiving in place of the sweet potatoes with marshmallows dish. You still get sweetness from the sweet potatoes and pomegranates but without all the added sugar and calories!
Have you made sweet potato toast yet? Share your favorite way to eat sweet potatoes in the comments below!