As a food blogger, I get many opportunities to eat out which usually means no cooking for me(yay!). But that also means that sometimes I’m eating out more than I should, so I always like to take some time off from time to time and make something a bit healthier. I began eating Sweet Potato Toast a few months ago while I was on a weeklong cleanse to take a break from restaurant food and give my body enough time to bounce back.
You’re probably very familiar with the orange colored sweet potatoes, but Japanese Sweet Potatoes which are the ones I used for this recipe are just as good(If not better, I’m biased). This is probably one of the easiest recipes that you’ll find anywhere because you can top your toast with anything you’d like by changing up the toppings according to your taste buds. The options are endless and the choice is yours.
If you were to ask me which of the three was my favorite, I’d have to say the egg first then the onions and avocado. I know, I know…Why not avocado? Guess you’ll have to try it out for yourself! Below are the ingredients, for instructions on how to make them, which my demo on Youtube.
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- 1 Japanese Sweet Potato (can substitute any other sweet potato)
- 1/2 tsp Sea Salt
- 1/2 tsp Ginger
- 2 garlic gloves
- 1 tsp pepper
- 1 tbsp olive oil
- 1/2 Avocado
- 1/2 Onion
- 1 Egg
- Chili Flakes (to top the avocado)
- Bay Leaves (to top the egg)
Ingredients
Sweet potato
Toppings
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- Prep the oven to 350 degrees. Slice the Sweet Potato (using a slicer is easier than an knife, watch my youtube demo). Layer them on a cooking pan
- Add Garlic, Pepper, Sea Salt, Ginger and Olive oil in a pestle or food processor.
- Top the potatoes with the salt mixture, and put them in the oven for 10-15 minutes
- Prep your toppings: Slice you avocado, caramelize your onions, and cook your egg(refer to my youtube demo above for instructions).