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4 Sweet Potato Toast Recipes

Four Sweet Potato Toast recipes from chef Billy Parisi and The Inspired Home that are incredibly different from each other offering up some options for all who want to try.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Keyword: Appetizers, Breakfast and brunch, Desserts, Fall
Skill: intermediate
Servings: 8

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.