I can now say that I am 100% on board with the sweet potato toast craze. Let's be honest, I was pretty convinced that the first time I placed raw sweet potato in the toaster, the fire alarms would be going off any second and the kitchen would fill with smoke. To my surprise, neither happened and the toast was delicious. Crispy on the outside and perfectly cooked on the inside. Who knew? It's the perfect Paleo/Whole30 alternative to your morning toast. Plus there are countless topping ideas that make it something I know I will be eating on repeat in the coming weeks. The almond butter and banana version I am sharing today is one I have been having most often as an afternoon sweet treat.
Some tips about making sweet potato toast. First, look for a fairly round and uniform sweet potato. This helps ensure that the potato cooks evenly and that there aren't scrawny end pieces that burn. In terms of skin, it's up to you whether you want to keep it on or peel it. The consensus seems to be peeling it first, but I honestly like it with the skin just as much. If you planning on having sweet potato toast a few times during the week, you can prep it all in advance and just keep the slices in the fridge in a tupperware or resealable bag. They keep really well. Lastly, since every toaster is different, you may have to play around with the recipe a few times to get the cooking time right. My toaster takes 2 cycles, but some may take 3 full cycles.
Interested in more recipes for sweet potato toast? Try this one with Avocado and Tomato.
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