I cannot take credit for the brilliant idea of cooking sliced sweet potato in a regular toaster. I have to wonder if these potentially accidental or perhaps purposeful strokes of genius take place when people are stoned, drunk and hungry. “Dude, what if sweet potatoes could be toasts?”
Nonetheless, I am thankful to whoever came up with the sweet potato toast idea (because it is delicious). Here is my take on the recipe.
1 Japanese sweet potato*, sliced lengthwise
1 small avocado sliced (or guacamole)
1/4 cup chopped tomato
1/4 cup black beans
3 tbsp chopped green onions
3 tbsp roasted corn (not pictured)
sea salt and pepper, to taste
*Japanese sweet potato is incredibly delicious in this recipe, but if you cannot find those, regular orange sweet potatoes are great too.
1. Slice raw sweet potato lengthwise in 1/4-1/2 an inch thick slices, depending on your preference.
2. Place two slices of the sweet potato in a regular toaster, as you would two slices of toast, and toast on high 2-3 times, depending on your toaster. The outside will be lightly toasted and crispy and the inside should be fully cooked. Perfection. You can also make these in a toaster oven instead.
3. Top with your desired toppings. This time, I used avocado, tomato, black beans, green onions, sea salt and pepper. Roasted corn would be outrageous too.
Sweet potatoes are satiating, healthy, and a nutrient-dense replacement to toast, so you really cannot go wrong here.