I love this simple, healthy and tasty new trend of sweet potato toast. Sweet potatoes are a winner for me always! They’re incredibly versatile, being a great staple in a meal from breakfast to dinner, also providing multiple uses as a puree like sweet potato brownies! These wonderful gifts from the earth are also much healthier than your usual white standard potato, not to mention leaves your taste buds much more satisfied naturally.
Yet these taters do have a downside. Sometimes I just can’t be bothered to wait for them to cook, maybe i’m just too impatient. This is why this recipe and new way of eating sweet potato is a winner. Yep, the cooking utensil today is actually a toaster. Slice up the potato horizontally into about 1/4 inch width, then let them pop in and out of a toaster (on high) about 3-4 times. What you want is a crispy exterior and a soft sweet potato centre. Or even pop it under the grill & flip half way for the same kinda ting.
Definitely scores well on an vegan original breakfast, while also serves a pretty impressive appetizer. This gluten-free base gives plenty of room for experimenting with potential topping combinations, since these potatoes taste great with sweet and savoury foods. This made it a little hard for me to narrow down my perfect sweet potatoast topping – so I did a little sweet and a little savoury…
I love middle eastern food. Not to mention, it is so easy to veganize! So I started playing with the idea of tahini, aka: sesame paste. Tahini is a beautiful, incredibly creamy seed butter with a very distinctive bitter taste. I find it a bit much on it’s own, but it’s a great ingredient and flavour to create something delicious with. To enhance the tahini and remove a bit of bitterness, I went for another middle eastern favourite, Pomegranate Molasses. I discover pomegranate molasses a few years ago and fell in love. Finally, some fresh grated ginger, another flavour that works as a sweet and a savoury. The ginger gives a perfect kick and combines well with the other two ingredients.
Ta-da, my 4 ingredient Middle Eastern Sweet Potatoast! Top with some pomegranate seeds for extra pomegranate-ness. Quick and easy way of fulfilling a need for good food..
- 1 Sweet Potato
- ⅛ cup tahini
- 1 tbsp. pomegranate molasses
- ½ tbsp. grated fresh ginger
- Pomegranate seeds, optional
- Slice the potatoes horizontally, about ¼ inch width
- Pop into the toaster on high. Depending on your toaster, it should take around 3-4 cycles. The aim is to have a soft inside and crispy outside.
- Meanwhile, mix together the tahini, pomegranate molasses and ginger in a bowl spread over the potatoast when its ready.
- Sprinkle with pomegranate seeds for decoration.
Reader Rating: 0 Votes