Sweet Potato Toast Recipes

Steps:

• Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.

Steps:

• Preheat the oven to 450 degrees F.
• Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
• Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.

Steps:

• Cut the sweet potato lengthwise into 1/4-inch slices. Toast it in a toaster (you will probably need two cycles) or in a toaster oven for about 10 minutes, until the potato has cooked through and is golden brown around the edges. Add the toppings of your choice and sprinkle with a pinch of sea salt. Get creative!
• Store any unused "toast" in an airtight container in the refrigerator for up to 3 days and reheat before serving.

Steps:

• Cut sweet potato into 1/4-inch slices.
• Pierce each slice with a fork. Par-cook in the microwave for 3 minutes, flipping halfway through.
• Toast on the highest setting of your toaster until tender when pierced with a fork (this will vary depending on your toaster, you may have to do it twice).
• Top with Avocado, fried egg, chili flakes, almond butter, berries, banana, Nutella, or any favorite topping of your choice!

Steps:

• PREPARE THE POTATOES:
• Preheat the oven to 375°F. Line a sheet tray with parchment paper.
• Wash and cut the potatoes lengthwise into ¾-inch slices. Rub with 2 tablespoons of avocado oil. Dust with pepper and a pinch of salt.
• Evenly space the toasts on the sheet tray. Roast until lightly browned, about 15 minutes. Remove from the oven and let cool.
• PREPARE THE QUINOA:
• Rinse the quinoa in a fine-mesh strainer.
• Add 2 tablespoons of olive oil to a pot with a tight-fitting lid set on medium heat. When the oil is shimmering, add the quinoa. Stir to coat, then cook until fragrant and lightly toasted, about 2 minutes.
• Add 2 cups (480 ml) of water and a pinch of salt to the pot, then increase the heat and cover. As soon as the liquid comes to a boil, turn down the heat to create a gentle simmer.
• Cook until the water is absorbed, about 20 minutes. Remove from the heat, uncover, and add the coconut aminos, using a fork to fluff and stir the quinoa.
• Heat the remaining avocado oil in a skillet set on medium heat. When the oil is shimmering, add half the quinoa and stir to coat. Cook, stirring occasionally, until golden brown and crispy, about 15 minutes. Transfer to a plate lined with a paper towel. Then, repeat the process with the remaining quinoa.
• PREPARE THE CHEESE:
• Add the goat cheese, milk, and apple cider vinegar to a small food processor. To this, add the paprika.
• Wash and chop the herbs, including any delicate stems, then add to the food processor. Blend until smooth.
• TO SERVE:
• Heat the "toasts" and place one or two slices on each plate.
• Crumble a spoonful or two of the cheese spread on top of each serving.
• Fry one egg per person and place it on top of each serving of toast. Crumble more cheese spread on top of the fried eggs.
• Sprinkle each serving generously with the crispy quinoa.
• Crush the kale chips and sprinkle on top of each serving.
• Plate and serve.