Sweet Potato Toast Recipe From Stephanie Mansour

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Ingredients

  • 1-3 Sweet potatoes, depending on size
  • Smoked salmon
  • Smashed avocado
  • Red onion
  • Capers
  • Almond butter
  • Pumpkin seeds (white not green – for camera purposes)

Instructions

  1. Sweet Potatoes – choose a large sweet potato or yam (whichever is on sale). Look for sweet potatoes that are relatively tube-shaped so they’re easier to slice.
  2. Cutting the potato toast: Scrub the outside of the sweet potatoes under running water, pat them dry, and trim the ends off using a sharp knife. A chef’s knife works best.
  3. Note: Don’t peel the skin on the sweet potatoes because it provides nutrients, too (namely fiber), plus we find that keeping the skin intact helps the sweet potato slabs hold up better during refrigeration.
  4. Slice the potatoes lengthwise to create toast slices that are even and about 1/4 inch thick. You can use a big knife or a mandolin slicer.
  5. How To Make Sweet Potato Toast Ahead: Arrange the sweet potato slices on a wire rack placed over a large baking sheet.
  6. Bake the sweet potatoes in a preheated 350°F oven for 15-25 minutes or until potatoes are tender but not cooked all the way through.
  7. Remove the pan from the oven. Allow the slices to cool completely before storing them in a lidded container in the fridge.
  8. When you’re ready to eat, simply add the desired number of sweet potato slices to the toaster or toaster oven. Toast away! We set ours on the highest setting and it takes only one toasting cycle to get them how we like them (warm, bubbly, and crispy on the edges). But yours may need more or less time, or a high or low setting, depending on your toaster.
  9. Then top with toppings of your choice

Salmon Toppings:

  • Smoked salmon
  • Smashed avocado
  • Red Onion
  • Capers

Almond Butter Toppings: 

  • Almond butter 
  • Pumpkin seeds 

Recipe courtesy of Stephanie Mansour