I like these little toasts. They make tiny sandwiches without the refined carbs of bread. They give the sandwich a unique taste with the sweetness of the sweet potato paired with the saltiness of your filling.
To make the toast, slice them and bake them in the oven. So easy!
I don’t use any oil. My experience is oil makes them soft and besides, who needs the extra calories?
I let them cool in the oven to reduce the moisture that can build up as they cool. If they are too moist, they will be floppy, sticky and difficult to hold. They turn out a little drier this way, especially if you are going to store them in the refrigerator.
What can you put on them? They made wonderful BLTs. I use mashed avocado instead of mayonnaise.
How about a PLT? (prosciutto, lettuce and tomato)
Throw on some leftover turkey and spinach leaves, add a small dollop of cranberry sauce and you have a portable turkey dinner.
Use cold cuts (turkey, ham).
How about some chicken salad with spinach leaves? or chickpea salad? Yum.
Today we had crab salad. The rest had it on bread, I had it on my sweet potatoes.
How about little mini burgers?
or just eat them plain with a little salt or cinnamon.
All good. 😋
Watch the sweet potatoes at the end so they don’t burn, at least until you know how quickly they cook in your oven, especially if some are thinner than others. You may need to adjust the time a bit. If some start to get too brown just pull them off early.
Sweet Potato Toasts
- 1 sweet potato, sliced to about 1/4″
- Preheat oven to 400 degrees.
- Line a cookie sheet with parchment paper.
- Place the sweet potato slices on the sheet in a single layer.
- Bake in oven for 20 minutes, turn potato slices over, bake 20 more minutes. Watch the potatoes toward the end.
- Optional: Shut the oven off and leave the potatoes in the oven until cool. I find they turn out a little crisper this way.