Sweet Potato Toast = Life | Life = Sweet Potato Toast
^^ Pretty much
If you haven’t jumped on board with this fancy new foodie obsession that’s been taking over Instagram lately, then I highly urge you to do so. ASAP.
Before I get in to it, let’s just put the obvious point that completely contradicts the name of the recipe right out there: Sweet potato toast is not the same as the bread kinda toast.
If you’re looking for that same crispy sensation you get as you bite in to a freshly toasted slice of sourdough, then perhaps this isn’t quite the one for you. In fact, I’d prefer to use the more fitting term ‘boat’, as the oh so sweet slices of roasted ‘tata make the perfect base for whatever toppings you’re feeling – and boy oh boy, are they GOOD!
Here I have used the simplest combination to make this breakfast dish totally worth the wait: Creamy avocado, sweet blueberries that burst with juiciness the moment they hit your lips aaaand a generous drizzle of maple syrup – ’cause obligatory. Basically – it creates a hell of a party in the mouth, and a pretty substantial one that will help keep you going all morning at that.
The secret ingredient used to roast the sweet potato with and really boost the flavour to the next level? Well, of course it had to be the golden spice we all know and love to pep up our favourite breakfast’s/bakes with… Warming and super fragrant cinnamon. This, for me, is what takes an otherwise savoury root vegetable to the sweet side – and all you need is a good dusting to get it there.
And on that note, I would like to propose a toast.
TO THE SWEET POTATO! Making our meals tastier one orgasmic bite at a time…
Now dig the hell in!
- 1 large sweet potato
- 1 tbsp coconut oil, melted
- 1 tsp cinnamon
- pinch pink salt
- 1 avocado
- 1 cup fresh blueberries
- 2 tbsp maple syrup
- Slice the sweet potato lengthways, so that it creates 4 thin 'toast' like slices. Place in a baking dish and cover with salt, cinnamon and coconut oil, giving them a little shimmy to ensure they're nicely covered. Place in a preheat oven at 180 degrees for 35 minutes, until soft and gooey.
- In a small bowl, mash the avocado and spread equally on top of each slice before throwing on the blueberries and drizzling with the maple. Dig in!