Here's a nice change-up from the usual breakfast fare. (Photo: Sarah F. Berkowitz)Sweet potato toast
A fun, nutritious and gluten-free alternative to workaday wheat toast.
What’s next, right? Now we’re taking away your morning toast because we KNOW you want to be health conscious. And yes, there may be a time and place for toasted white bread with butter, but right after cementing our New Year’s resolutions is definitely not the time.
This kid-friendly toast is packed with vitamin C, and a creative, gluten-free alternative to the "real thing." It’s fun, versatile, and a nice change-up from the usual breakfast fare.
Try it. Let me know what you think. Personally, I’m hooked – but then I’ve always had a sweet spot for sweet potatoes.
Ingredients
- 2 large sweet potatoes
- Non-stick cooking spray
- Salt
- Garlic powder
Directions
Preheat oven to 400. Line baking sheet with parchment paper.
Scrub and wash sweet potatoes, or remove peel with a peeler (I left mine on).
Slice off pointed ends, and save to throw into a soup. Slice sweet potatoes lengthwise into half-inch slices.
Spray with non-stick spray, and place onto baking sheets.
If desired, sprinkle with a bit of sea salt, garlic powder, onion powder, or spice of your choice. (For pie-like sweet potato toast, sprinkle with a bit of cinnamon and freshly ground nutmeg.)
Sweet potato slices make a lovely vessel for your favorite toppings. (Photo: Sarah F. Berkowitz)
Bake for 20 minutes. Cool on wire rack, and store leftovers in fridge for several days. To reheat, simply pop into a toaster or hot oven for 2-3 minutes.
Serve with hummus, mixed greens, avocado or nut butter and banana slices.
Related Topics: Breakfast
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