My daughter came home from college for the holiday weekend and offered to make the latest trendy-healthy comestible for our post-gym brunch.
They also happened to be Passover friendly, so the timing was good, especially for those seeking healthier carbs after a couple of matzah-filled days. These sweet potato “toasts” form the basis for virtually any topping combo — we sampled savory, spicy and sweet selections, liking one better than the last. Here’s what she did…
Sweet Potato Toast
Makes about six “toasts,” serving 1 or 2, depending on appetite.
- 1 large sweet potato, unpeeled
- Cooking spray
- Salt, if desired
- Toppings — see note below
Slice the sweet potato long ways in pieces of even thickness. Spray with cooking spray, and sprinkle with salt if using savory toppings.
Place the slices on the rack of toaster oven with a tray underneath to catch drippings.
Set the toaster oven to 425 degrees, and allow the slices to “toast” for about 20 minutes. The slices should be cooked through and beginning to brown and crisp at the edges. Top and enjoy as desired.
Topping combinations:
Savory: hummus with sliced green olives; Sriracha; toum with chopped fresh dill
Sweet: yogurt with blueberries; yogurt with shredded coconut; peanut butter with dried cherries
The only limits are your pantry and your imagination; I would love to try these with honey and toasted pecans. Or sliced tomato and fresh mozzarella. Or cottage cheese and maple syrup. Or baba ganoush and chopped parsley. Nut butter and jam. Melted cheddar.
Be creative and happy Pesach.
