Sweet Potato Toast, 2 Ways
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-8 servings
Ingredients
For the toasts
  • 1-2 medium/large sweet potatoes (make leftovers, remember?)
  • 2 Tbsp melted coconut oil or olive oil
  • Small pinch of sea salt
Current favorite toppings:
Directions
  1. Preheat oven to 400° F and line a large baking sheet with parchment paper. Wash and pat the sweet potatoes dry with paper towels.
  2. Slice the potatoes to your desired thickness:
  3. Mandoline method: use your mandoline slicer on the thickest setting for these toasts. Please be careful!
  4. Knife method(these will yield thicker toasts): slice the sweet potato lengthwise to get the biggest toast you can. Be very careful, and hold one thick end of the sweet potato while you slice the other end. I like to make mine about ¼” inch, but you can make them up to ½ inch!
  5. Pour the oil into a shallow bowl. Using a pastry brush, coat both sides of the potatoes with a light coating of oil. Sprinkle the toasts with a small pinch of sea salt.
  6. Cook for about 20 minutes, until the toasts are cooked through. The mandoline-sliced toasts will begin to get crispy on the edges - watch closely after about 18 minutes so they don’t burn! For the knife-sliced toasts, allow them to sit on the baking sheet for a few minutes after coming out of the oven so they don’t fall apart. If yours are closer to ½” inch toasts, they may need up to 22-25 minutes to cook all the way through.
  7. Top with whatever your little heart desires, and eat up! Season to your liking, based on whether you’re eating these sweet or savory.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/sweet-potato-toast-2-ways/