Since going grain-free in 2014, I have been tragically deprived of one of the most #basic foods out there: toast, particularly toast with toppings. I challenge you to find one food blogger who has not posted a picture of a piece of toast with some elaborate foods on top, whether that be mashed avocado, a squeeze of lime, sea salt, and
red pepper flakes or almond butter, banana slices, a dust of cinnamon, and a decadent drizzle of honey.
But here is the good news: your paleo, grain-free, or Whole30 lifestyle need NOT be toast-free! I discovered sweet potato “toast” about a year ago when the phenomenon first blew up on Instagram. Since then, I have shared this method with many of my friends (shoutout to Meg Gallagher) and they have all LOVED it!
I started by following Meg the RHN’s recipe, but the method is really so simple:
- 1 medium-large sweet potato
- A small amount of cooking fat (I prefer to use a pure coconut oil spray, but you could also use extra-virgin olive oil or ghee)
- Toppings (optional)
- Preheat the oven to 425 degrees F.
- Cut the sweet potato lengthwise into thin slices (about 1/3 inch thick).
- Lightly coat the sweet potato slices with cooking fat (spray coconut oil or spread on a thin layer of EVOO or ghee).
- Place the sweet potato slices on a baking sheet.
- Bake for 10-15 minutes, or until the sweet potato slices are tender but a little crispy.
And that’s it! When the “toast” is done cooking, you can add toppings. Some of my favorites include:
-mashed avocado + a squeeze of lemon
-mashed avocado + a fried egg + sea salt
-almond butter + banana
–Coconut Butter + cinnamon
What are your favorite topping combos?? Let me know so I can try some new ones!