If you’re looking for a great substitute for your morning toast, then you have found the right page.
Meet your new friend – Sweet potato TOAST.
The first time I tried it, I was hooked. I was trying to stay clear of all grains at the time which included GF toast so this seemed like the perfect replacement. When I first made it I used regular orange sweet potatoes but since playing around with making it different ways I prefer the texture and flavour of red/purple sweet potato’s – also called The Northen Star in Australia. They aren’t as overpowering and sweet as your the normal orange type! So your toast tastes a little less potatoe-ey and a little more toast-ey.
There’s heaps of combinations and toppings that you can play with, but here are my 3 go-to’s that I alternate!
To make the Sweet Potato toast, cut up the potato into slices about 1cm thick, Keep the potato skin on!
Lay them flat on a baking tray – Bake at 200 degrees Celsius for approx 40 mins or until crispy – I like to sprinkle some salt and a little bit of olive oil ontop!
Here’s how to top each toast individually…