These sweet potato toasts are a tasty gluten-free breakfast that can be topped in four different ways to suit your tastes. These toasts are versatile and filling, so you can make them with savory avocado and egg or sweet almond butter and banana.
Ingredients: 2 medium sweet potatoes, sliced into 1/4-inch thick rounds. Cooking spray or olive oil for brushing. Salt and pepper to taste. For Avocado & Egg:. - 2 ripe avocados. - 4 eggs. - Salt and pepper to taste. - Red pepper flakes optional. For Almond Butter & Banana:. - 1/2 cup almond butter. - 2 ripe bananas, sliced. - Honey or maple syrup for drizzling. - Cinnamon optional. For Smoked Salmon & Cream Cheese:. - 4 oz smoked salmon. - 4 oz dairy-free cream cheese. - Fresh dill, for garnish. - Lemon wedges, for serving. For Berry & Almond Yogurt:. - 1 cup dairy-free almond yogurt. - 1 cup mixed berries strawberries, blueberries, raspberries. - 2 tbsp honey or maple syrup. - Chopped almonds, for garnish.
Instructions: Preheat your oven to 400F 200C. Place sweet potato rounds on a baking sheet lined with parchment paper. Brush both sides with cooking spray or olive oil, and season with salt and pepper. Bake in the preheated oven for 15-20 minutes, flipping halfway through, or until sweet potato rounds are tender and slightly crispy. While sweet potatoes are baking, prepare the toppings: For Avocado & Egg: Mash avocados and season with salt, pepper, and red pepper flakes. Cook eggs as desired poached, fried, or scrambled. For Almond Butter & Banana: Spread almond butter on toasted sweet potato rounds. Top with banana slices, and drizzle with honey or maple syrup. Sprinkle with cinnamon if desired. For Smoked Salmon & Cream Cheese: Spread dairy-free cream cheese on sweet potato rounds. Top with smoked salmon, garnish with fresh dill, and serve with lemon wedges. For Berry & Almond Yogurt: Mix almond yogurt with honey or maple syrup. Spread on sweet potato rounds and top with mixed berries. Garnish with chopped almonds. Serve the sweet potato toasts with your choice of toppings and enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
elodie rose barnes
