As I scrolled through my Facebook the other day I came across this sweet potato toast recipe. The post actually stated that sweet potato toast is the new avocado toast. I’ve never had avocado toast, in fact until recently I’ve only eaten avocados in guacamole and occasionally had some chunked in my salad. So being always on the lookout for new and interesting ways to eat healthy I checked it out. This is the link in case you would like to check it out too, it comes with a video sweet potato toast. I changed the recipe just a bit because we try and follow the Esselstyn diet as much as possible, so no oil and no dairy.
I started with a large sweet potato and had a rather difficult time slicing it
into 1/4-inch slices…note to self I need a new knife or a better way to cut sweet potatoes length wise. I prepared my cookie sheet along with my non stick mat. Instead of the 1 Tbsp of olive oil I substituted 1 Tbsp of apple sauce. This made the mixture that was to be brushed on the slices of sweet potato thicker than my liking. I decided on 2 Tbsp of applesauce, I used gogo squeeze organic appleapple applesauce. Since I was doubling the applesauce, I decided to double the paprika and cinnamon, leaving the sea salt at 1/4 tsp. I don’t have a toaster oven but found that a 375 degree oven for 10 minutes does the same job.
For the topping I used Silk dairy free plain soy yogurt, along with walnut pieces and apple slices.
Sweet Potato Toast
A quick, healthy, warm breakfast.
- 1 sweet potato
- 2 Tbsp. apple sauce
- 1/2 tsp. paprika
- 1 tsp. cinnamon
- 1/4 tsp. sea salt (optional)
- Silk dairy free plain soy yogurt
- walnut pieces
- apple slices
- Preheat oven to 350 degrees F
- Slice the potato into 1/4″ slices, lengthwise.
- Mix the applesauce, paprika, cinnamon and optional sea salt.
- Brush the applesauce mixture on both sides of the sweet potato slices.
- Place slices on prepared baking sheet, and bake for 10 minutes, until they are just tender when poked with a fork.
- Garnish with silk yogurt, walnuts and apple slices.