Sweet Potato Toast – a surprisingly good discovery!
So I’m standing in the kitchen…starving…not having been shopping I desperately rummage through the cupboards – my mind dreaming of finding an undiscovered packet of hobnobs I can devour.
But the reality is – I’ve nothing of interest…only a solitary sweet potato, a very ripe avocado and one egg. Not very inspiring …then I remember someone mentioning making sweet potato toast …
Oh well…I’m desperate.
The Popularity of the Sweet Potato Toast Recipe
I look online and find sweet potato toast recipes galore! Apparently it’s the new food trend which, from what I can see, originated in Long Beach, California – where else?!
As I continue to surf, I can see it’s been taking over the UK blogger sites too. Its popularity has been featured in the Evening Standard and the Metro… …oh and the Daily Mail…so it must be true…
It was even ‘trending’ on Instagram yesterday!!
Anyway…I now look at my sweet spud in a different light…I find one of the highly complicated recipes online and follow it. The results are below..
Apparently, the easiest way is to simply pop the slices into a toaster …as promoted by a Californian girl called Kelsey on her vegan blog:
which, BTW has had 266.5 shares?!
However, I’m at my boyfriend’s who has a typical’ man at home alone’ toaster…old, clunky and with a dodgy switch which flies off across the kitchen when the toast pops up… so I used the oven …
My Sweet Potato Toast Recipe
So here is my first ever recipe blog, complete with obligatory impeccable food styling photographs……not 🙂
- Heat oven to 180 degrees C/ 350 F
- Take sweet potato
- Wash if organic or peel if not- sweet potatoes are on the list of UK foods to try and buy organic as they have a high absorbency rate of pesticides ( Pesticide Action Network: http://www.pan-uk.org/food/best-worst-food-for-pesticide-residues)
- Cut lengthwise into approx.1/4 “/ 1cm slices
- Rub both sides with a little coconut oil or rice bran oil (I prefer not to use olive oil in the oven if I’m possibly going over its high smoke point of 215 C/ 420 F. FYI- extra virgin olive oil has an even lower smoke point 160 C/ 320 F)
- Place on a baking tray
- Put in oven for 20 mins
- And voila!
I topped the slices with the avocado, poached egg and some nori flakes I found lurking in the back of a cupboard, for extra iodine…
OK so my egg didn’t quite stay in one piece – I never said I was a good cook 😉 – but it still tasted great!
In addition you may like to know:
The cooking fat and avocado fat increased the absorption of the potato’s beta carotene.
Sweet potato has a really high Vitamin A, C and manganese content.
It also has approx. half the glycemic load ( how fast it spikes your blood sugar) than that of white potato, ( and of a packet of hob nobs I’m sure :))
So altogether, this was a pretty nutritious snack!
Next time when I’m home, I’m going to try the toaster…if you feel inspired to give it a go here’s a blog that links to numerous recipes & topping ideas…
I can’t believe I’m so uber trendy :)… Why not give a sweet spud a go!