When I first noticed the sweet potato toast trend a few months back, I had to do a double take. “Is the sweet potato the slice?” I asked. You bet it is, and now it’s on the internet everywhere. However, I’m still sitting around waiting for someone to make actual sweet potato bread that is then toasted… Maybe that would solve some issues 🙂 Nonetheless, these Sweet Potato Toast recipes are fantastic and incredibly different from each other offering up some options for all who want to try.
Now that you have somewhat of an idea of what sweet potato toast is, the next step is to figure out what you want to put on it. There are tons of great ingredients you could pair up with sweet potatoes as they’re so versatile in flavor they go well with a lot. I can only imagine what recipes creative minds like Tieghan over at Half Baked Harvest, who is also a contributor on The Inspired Home, would whip up?! I can assure it would be glorious though.
My school of thought as it relates to food has always been one where balance is key. When you take a bite of everything in the dish at once, I want this explosion of flavors to hit every single taste bud and flavor profile within your palette. The really great chefs out there, who are on another level, are usually able to do this with 1 single bite from 1 single thing on the dish. Me, I’m not quite there, so I’ll stick with what I know works. Let’s get back to the sweet potato toast!
Sweet potato toast literally starts by slicing a large sweet potato about ¬º” to 1/3” inches thick. Yes, you can leave the skin on or off; I suppose you could treat it like crust on bread. Next, it’s as simple as placing it in the toaster and cooking it. If the toast is too thick, it will be a bit on the raw side which at that point you can microwave it or simply pop it back in the toaster until it’s done. Boom, you’re half way there 🙂
As I mentioned earlier there is so much that goes well with sweet potatoes. I chose to make 4 different recipes, with the first one being loaded up with a smoked paprika mayo, lime, cilantro and brown sugar bacon. Again, it’s a question of “How do I get all of the flavors from all of the components into one single bite so that a taste explosion literally goes off in your mouth?”
The mayo is incredibly easy to make. Simply whisk together the paprika, with lime juice, salt and pepper and a bit of cilantro.
Top it off with a piece of thick cut brown sugar and cayenne roasted bacon and you’ve got yourself one tasty breakfast my friend.
The second sweet potato toast recipe is a bit of a sweet treat. I loaded it up with honey whipped Greek yogurt, sliced Macintosh apples and pecans.
Incredibly simple and ridiculously delicious. Honestly, you could make this fella a dessert if you want too.
The penultimate recipe is probably my favorite just because I’m a sucker for chorizo. It’s like potato chips, I can’t stop eating it until my indigestion is in full force and by then it’s too late. I know just have to buy smaller quantities so I don’t eat too much of it 🙂 Once the chorizo is done cooking on the stove stop, stir in a little fresh orange juice for a nice balanced flavor.
To finish it, simply serve it with a soft boiled egg. This one is keeper!
Finally, for the last recipe I wanted to incorporate some greens. Adding on some sautéed kale, prosciutto ham and shredded Manchego cheese made for a really nice balance of flavors with salty, sweet and bitter.
I’ve been trying to do a better job of incorporating greens into my daily diet so this one was a family favorite as well.
Like I always say, you are only limited by your own creativity, so sweet potato toast recipes don’t stop here, they can be as simple or as crazy as you’d like them to be. In addition, these would be great if they were sliced up and served as an appetizer at a get together. It would certainly be unique, and you know they’re good! Let me know if you try some of these recipes or create your own, I’d love to hear how they turn out!
4 Sweet Potato Toast Recipes
Ingredients
- .5 cups Mayonnaise
- .5 tsp Smoked paprika
- .5 of a lime for lime juice
- 1 tsp Chopped fresh cilantro
- 6 Slices of thick cut bacon
- 1 tsp Light brown sugar
- .25 tsp Chipotle powder
- 6 Thinly slices of sweet potato
- 1 Dash salt and pepper to taste
- 1 cups Greek yogurt
- 3 tbsp Honey
- 3 Thinly sliced Macintosh apples
- 3 tbsp Finely chopped pecans
- 6 Thinly slices of sweet potato
- 1 lb Loose chorizo
- 1 Orange for juice
- 6 Soft boiled eggs
- 6 Thinly slices of sweet potato
- 1 Dash salt and pepper to taste
- 1 tsp Olive oil
- 1 Head of trimmed fresh kale
- 1 tsp Thyme leaves
- .5 of a lemon for juice
- 6 Slices of prosciutto ham
- 2 tbsp Shredded Manchego cheese
- 6 Thinly slices of sweet potato
- 1 Dash salt and pepper to taste
Instructions
- For the Mayo-Bacon Toast: Add the slices of bacon to a cookie sheet tray lined with parchment paper and sprinkle the brown sugar and chipotle powder over the top.
- Cook at 375° for 20 to 22 minutes or until golden brown. Set aside.
- In a small bowl, whisk together the mayo, paprika, lime juice, cilantro and salt & pepper.
- Toast the potato slices in a toaster until they are done and top off with the mayo and cooked bacon strip.
- For the Apple-Yogurt Toast: In a small bowl, mix together the yogurt and honey.
- Toast the potato slices in a toaster until they are done and top off with the yogurt, sliced apples and chopped pecans.
- For the Egg-Chorizo Toast: In a medium size pan over medium heat, cook the chorizo until it is completely cooked through.
- Deglaze with orange juice.
- Toast the potato slices in a toaster until they are done and top off with chorizo, soft boiled egg, salt & pepper.
- For the Kale-Prosciutto Toast: In a large saute pan over high heat with olive oil, add in the kale and cook for 2 to 3 minutes or until the kale is slightly wilted. Add in thyme leaves, lemon juice and salt and pepper and keep warm.
- Toast the potato slices in a toaster until they are done and top off with sautéed kale, prosciutto ham slice and Manchego cheese.
