Description
This vibrant and nutritious Savoury Sweet Potato Toast recipe offers a delicious alternative to traditional bread toast. Featuring toasted sweet potato slices topped with either a creamy avocado and chickpea mash or a luscious cashew ricotta with roasted peppers and fresh basil, it's perfect for a healthy breakfast, snack, or light lunch. The recipe is quick to prepare, gluten-free, and packed with wholesome ingredients that bring a wonderful blend of flavors and textures.
Ingredients
Sweet Potato Toast
- 1 large sweet potato (washed and patted dry)
- Cooking spray (a tiny touch)
Avocado Topping
- 1 avocado
- 400 ml cooked chickpeas (canned, drained and rinsed)
- ½ teaspoon sumac
- ½ teaspoon sea salt
- Juice of ½ small lemon
- ½ cup small handful baby watercress or sprouts (optional)
Roast Pepper and Ricotta Topping
- ⅓ cup cashew ricotta (or more as needed)
- ⅓-½ cup roasted pepper strips (approximately 3-4 strips per toast)
- 1 handful micro basil leaves (or fresh mature basil)
- Cracked pepper to taste (1-2 cracks)
- Olive oil to drizzle
- Additional sumac to garnish
Instructions
- Prepare Sweet Potato Toast (Toaster): Slice the sweet potato lengthwise with skin on into slices just under 1 centimetre thick. Lightly spray each slice with cooking spray, then gently pat off excess to avoid drips. Set the toaster to medium and toast the slices; after the first round, pierce the flesh 1-2 times with a fork and toast again. Repeat for 3-4 rounds until the sweet potato is thoroughly toasted and cooked through. Transfer to a plate.
- Prepare Sweet Potato Toast (Oven): Preheat your oven to 180°C (350°F) conventional or 160°C (320°F) fan. Slice the sweet potato as above, lay slices on a lined baking tray, and bake for 12-15 minutes until fork-tender but not too soft. Remove and place on a wire rack to cool slightly to prevent sogginess.
- Make Avocado Topping: In a bowl, combine avocado, cooked chickpeas, sumac, sea salt, and lemon juice. Mash thoroughly with a fork or potato masher until creamy and well combined. Taste and adjust seasoning if needed.
- Assemble Avocado Toast: Spoon a generous portion of the avocado-chickpea mash onto each sweet potato slice. Sprinkle with baby watercress, sprouts, or coriander if desired. Garnish with additional sumac.
- Make Roast Pepper and Ricotta Topping: Spread a good amount of cashew ricotta over each sweet potato slice. Layer with roasted pepper strips and sprinkle micro basil leaves on top.
- Finish and Serve: Drizzle each toast with olive oil and add cracked pepper to taste. Serve immediately for best texture and flavor.
Notes
- Slice the sweet potato evenly for consistent toasting.
- Using a wire rack after baking prevents soggy toast bottoms.
- Canned chickpeas should be drained and rinsed well.
- Cashew ricotta can be homemade or store-bought.
- Adjust sumac and sea salt amounts to taste.
- Optional garnishes like watercress or sprouts add a fresh, peppery bite.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Toasting
- Cuisine: Healthy Fusion
