4 Sweet Potato Toast Recipes

4 Sweet Potato Toast Recipes

www.theinspiredhome.com
SERVINGS

Makes 24 pieces of toast

INGREDIENTS

For the Mayo-Bacon Toast:

  • ½ cup of mayonnaise
  • ½ teaspoon of smoked paprika
  • Juice of ½ lime
  • 1 teaspoon of chopped fresh cilantro
  • 6 slices of thick cut bacon
  • 1 teaspoon of light brown sugar
  • ¼ teaspoon of chipotle powder
  • 6 thinly slices of sweet potato
  • Salt and pepper to taste

For the Apple-Yogurt Toast:

  • 1 cup of Greek yogurt
  • 3 tablespoons of honey
  • 3 thinly sliced Macintosh apples
  • 3 tablespoons of finely chopped pecans
  • 6 thinly slices of sweet potato

For the Egg-Chorizo Toast:

  • 1 pound of loose chorizo
  • Juice of 1 orange
  • 6 soft boiled eggs
  • 6 thinly slices of sweet potato
  • Salt and pepper to taste

For the Kale-Prosciutto Toast:

  • 1 teaspoon of olive oil
  • 1 head of trimmed fresh kale
  • 1 teaspoon of thyme leaves
  • Juice of ½ lemon
  • 6 slices of prosciutto ham
  • 2 tablespoons of shredded Manchego cheese
  • 6 thinly slices of sweet potato
  • Salt and pepper to taste
DIRECTIONS

For the Mayo-Bacon Toast: 

  1. 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. 
  2. Cook at 375° for 20 to 22 minutes or until golden brown. Set aside.
  3. In a small bowl, whisk together the mayo, paprika, lime juice, cilantro and salt & pepper.
  4. 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:

  1. In a small bowl, mix together the yogurt and honey.
  2. 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: 

  1. In a medium size pan over medium heat, cook the chorizo until it is completely cooked through.  
  2. Deglaze with orange juice. 
  3. 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:

  1. 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.
  2. Toast the potato slices in a toaster until they are done and top off with sautéed kale, prosciutto ham slice and Manchego cheese.