The latest breakfast trend is to toast sweet potato slices and top them as you would toast — eggs, peanut butter, avocado & tomato or creamy cheese & fruit. This sounded good, so I decided to give sweet potato toast a try.
The method is easy. Slice a raw sweet potato (peeled or unpeeled) into 1/4-inch slices and toast as many slices as you desire on the highest setting of your toaster or toaster oven. Unlike bread, which will toast in one toasting cycle, sweet potatoes require several cycles, and the total length of time will depend on the power of the toaster. The end result should be crispy on the outside and soft on the inside. If you can easily put a fork through the toast, it's done.
I have a Breville Smart Oven, a powerful toaster/convection oven. It took about 14 minutes to toast my sweet potato slices. The sweet potato was soft on the inside and crispy on the outside. I topped it with peanut butter. My food layout and photography skills are lacking, so my toast ended up looking a little different than the ones at the top of the page. You can see how it turned out in the photo below:
How did it taste? It was yummy — the sweet potato and peanut butter complemented each other nicely. It was also different. This toast didn't have the consistency of toasted bread. It was more like a large, flat French fry. But it was solid enough to pick up and eat like a piece of toast even though the inside was soft.
As an everyday breakfast food, though, it's not going to cut it for me because of the time it takes. It took a good 20 minutes between washing the sweet potato, slicing it, toasting it and topping it. If I was going to get fancier with my toppings — say cutting slices of bananas into flower shapes — it would take even more time.
On most mornings, I need a quick, functional breakfast. Whole grain toast topped with peanut butter is one of my favorite quick bites, and it takes only five minutes. My other go-to breakfast, quick cooking steel cut oats, takes about seven minutes from start to finish.
Because of the time constraints, I don't see myself making this often, but I could see it being a nice variation on a weekend breakfast. Sweet potato toast isn't hard to make at all, just time-consuming. There's a small amount of food waste to be concerned with, too. You need to cut the ends off the potato, and if you don't use the entire sweet potato at once, you need to wrap it tightly and store it in the refrigerator and use it within a day or two.
If you want to give this latest breakfast trend a try, here's more Instagram inspiration for toppings.
Avocado, feta, poached eggs, rocket and chili jam
This is from a restaurant's Instagram account, but it could certainly be replicated at home if you have the time.
Hot sauce, bacon, cheese and egg
Here's a combination I could entice my teenage sons to try.
Almond milk ricotta, figs, hemp hearts and honey
With a dusting of turmeric and black pepper to up its healthiness (and trendiness).
Have you tried sweet potato toast? What did you top it with?