Today, was the first day of my leave before our baby comes! I woke up thinking about my little gal – and also woke up relishing in the fact that I didn’t have to fit in a quick breakfast before heading to catch the bus (I’m not going to lie, I’m not going to miss OC Transpo for a while…) Before my world gets turned upside down with a new baby, I took the time this morning to make myself a leisurely breakfast. And it was a delicious success!
I decided to try out using sweet potato as toast. This fad hit Pinterest and pretty much every other social media platform months ago and has already seemed to lose steam. I may be late to the game, but I think these little sweet potato toasts are here to stay for me!
Sweet Potato Toast
- Preheat oven to 350
- Cut sweet potato thin (mine were about 4mm thick)
- Place on parchment paper and season with:
- salt and pepper if making a savoury toast
- cinnamon for a sweet toast
- Bake for 20 minutes
- Let cool so you can handle them
- Top toast with desired toppings
I think the key to my success was cutting the sweet potato thin. Also, let’s be honest folks, it’s a potato so it will be a bit mushy (which is why cutting it thin is key!)
The toppings I used this morning were:
- Savoury: Vegan mayo, egg, spinach, hot sauce
- Sweet: Almond butter and banana
Using sweet potato as toast has many advantages including:
- it’s a good source of vitamin A, C and B
- it’s naturally gluten free
- it’s an anti-inflammatory food (which is good for everyone in my books!)
- it won’t spike your blood sugar as much as bread
- it’s delicious
Don’t think about it too much, just give it a try and let the real, whole foods in your recipes shine!