Recipe: Sweet Potato Toast
Move over avocado toast, this seasonal snack is bursting with flavor and sure to satisfy your comfort food cravings!
SWEET POTATO TOAST
makes 2 individual servings or 20 bite-sized pieces
- ½ lb sweet potato, cut into 2” pieces
- ½ lb kabocha squash, cut into 2” pieces
- 1 tbsp curry powder
- 4 tbsp oil or melted butter, divided into 2
- 2 tbsp maple syrup
- sriracha to taste
- 2 slices seven grain bread
- 2 tbsp spiced sunflower seeds, toasted
- Salt & pepper to taste
Optional garnishes: chopped candied ginger, smoked salt, radish sprouts, micro greens, flavored oils, edible flowers
- Steam the sweet potato and squash until cooked, approximately 10-12 minutes. Remove your vegetables from the steamer and set out on a sheet pan in a single layer to cool slightly.
- In a mixer with a paddle attachment, or with a potato masher by hand, mash vegetables on low speed with curry powder, 2 tablespoons of oil, and salt and pepper to taste. Be careful not to overwork this mixture, it should be the consistency of mashed potato. Check your seasonings and adjust if needed.
- Lay out your bread slices and brush with oil or melted butter, season with salt and pepper to taste. Toast your bread in a toaster or an oven until crisp.
- Divide your sweet potato mash into two portions, and evenly spread onto the toast. Allow toasts to sit for 3-5 minutes to allow the bread to soften slightly. This will help the bread to not crack when it is cut.
- To make into bite-sized pieces: take one toast and cut off the crust, cut down the middle, and then each half into 5 pieces. Repeat on the second toast. Skip this step if you plan to eat each toast whole.
- Pour maple syrup into a separate small bowl, and add sriracha to taste to create a spicy sweet glaze. Drizzle this glaze over the sweet potato toast. Garnish with spiced sunflower seeds, and any other desired garnishes. Enjoy!