how to make sweet potato toast + four topping ideas

jessica cox | how to make sweet potato toast + four topping ideas

So I bought a yam. Well it was labelled a yam. Then I got home and googled ‘yam’ and was overwhelmed with confusion as to what a yam actually was. You would think that I would know, being a foodie obsessed Nutritionist and all. I thought I was all over it, but turns out I’m more confused than ever.

Dameon, (who grew up in New Zealand) told me that his stepfather used to serve them over boiled yams and consequently the thought of them to this day disturbs him. When I showed him what I thought was a yam he was like ‘that’s not a yam’. That set off a googling spurt of ‘what is a yam?’ ‘What is the difference between a yam and a sweet potato?’ and my favourite, ‘what the hell is a yam?’. Turns out, it depends on who’s asking the question. 

Apparently in New Zealand they are these tiny little bulb-looking things, kind of similar to oversized ginger. This personally was not what I thought a yam was. In America a yam is commonly the name of a sweet potato. Apparently the origins of the yam are in Africa and the traditional yam has a rougher surface akin in looks to a white sweet potato. I guess when the yam started being so many different things to so many people its no wonder it became confusing (and still is). I was literally standing in the kitchen holding the supposed yam in my hand with bewilderment thinking, ‘are you a yam or sweet potato dammit?!’.

Turns out when I finally cut into it, it revealed that familiar sweet potato purple hew. I’d been duped. Well if I was in America I wouldn’t have been but in Sandgate Australia, I was offically tricked. Therefore, I decided there was only one thing to do.

Make sweet potato toast.

Now I know this is not a new thing. Sweet potato toast has been pretty trendy on the social media feeds of many a healthy foodie for some time. However, I think it’s a ripper of an idea and also a wonderful option for those looking to change it up from the regular ‘bread based’ toast options. It is also super cool for those of you needing to increase your resistant starch in your diet, especially when eaten cold. 

As seen here, all one needs is a good medium sized sweet potato that can be cut into 1cm thick pieces. 

jessica cox | how to make sweet potato toast + four topping ideas

After cutting, simply brush with some extra virgin olive oil on both sides and salt.

jessica cox | how to make sweet potato toast + four topping ideas

Place them in a flat sandwich press and off you pop for 10 minutes to have a shower/put on a load of washing/make your lunch/pat the dog or whatever it is you can do with those 10 minutes. They will come out lovely and golden.

jessica cox | how to make sweet potato toast + four topping ideas

Then its time to just top them with your favourite toppings! 

 jessica cox | how to make sweet potato toast + four topping ideas

Pretty simple right? 

Dameon thought I was cracking mad when I told him I was going to make sweet potato toast. Toast is toast like milk is milk. Can we just say for the record that he helped me demolish these after they were photographed and proclaimed them delicious. ‘Who would have thought?!’ he said, and other joyous profanities I will not record here. Therefore, I can confidently say that you will find this Sweet Potato Toast a pretty successful crowd pleaser to the majority of sceptics out there. Enjoy! 

jessica cox | how to make sweet potato toast + four topping ideas

how to make sweet potato toast + four topping ideas

Print Recipe

serves
2 people
preparation time
10 minutes
cooking time
10 minutes

ingredients

  • 1 medium sized sweet potato (approx. 400g), any colour with skin on
  • extra virgin olive oil for brushing
  • salt for seasoning
  • // sweet potato topper one //
  • avocado, nutritional yeast, salt & pepper, extra virgin olive oil
  • // sweet potato topper two //
  • cashew cheese, sliced radish, hemp seeds, extra virgin olive oil, salt & pepper
  • // sweet potato topper three //
  • pesto, cherry tomatoes, salt & pepper, extra virgin olive oil
  • // sweet potato topper four //
  • almond butter, sliced apricot, sliced medjool dates

method

Preheat a flat sandwich press if using.

Start by taking the sweet potato and a really good sharp, heavy weight knife to help cut even sized pieces. Slice the sweet potato length ways into approximately 1cm thick slices. 

Brush the sweet potato slices on each side with extra virgin olive oil and season with salt. Place the sweet potato slices in a flat sandwich press and close, leaving to cook through and become lovely and golden. This should take around 10 minutes. The sweet potato toast is done when you can insert the tip of a knife into the pieces and they are nice and soft throughout.

Your sweet potato toast is now ready! Spread with your favourite toppings or use some of the topping suggestions mentioned here. 

Don’t own a flat sandwich press?

Alternative cooking method: place your sweet potato slices in a toaster, you will just need to put the toaster on the highest setting and push it down a good few times until ready. 

 

 

 

nutritional information

  • Remember if you are having your sweet potato toast as a main meal that it will provide the complex carbohydrate, so ensure you top with some protein of choice and some fats with your veg or fruit for a macrobalanced meal.
  • Nutritionally, sweet potato is rich in betacarotene, a nutrient important for respiratory health and eye health. They are also an abundant source of Vitamin C, vitamin B6 and potassium. Of course well known turmeric has been extensively researched and documented for its anti inflammatory properties. It has also been studied comprehensively for its use in fighting cancer. The macadamia nuts in the creamy sauce are rich in monounsaturated fats and are rich in Vitamin B1, copper, manganese while also providing some plant based iron.