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Toast is a classic, a staple in most people’s diets, but traditional toast is high in carbohydrates, about 56 grams per 100 grams where as sweet potato, although still a carbohydrate, has less than half the amount, around 20 grams per 100 grams. Furthermore, sweet potato is naturally gluten free and just 1 potato provides you with 368% of your recommended daily amount of vitamin A.
Vitamin A is needed for good vision, healthy cell division and cell growth, bone growth, reproduction, skin health and a strong immune system.
If you’re concerned about the amount of sugar in sweet potatoes, it may surprise you to know that there is actually more sugar per 100g in bread (6g) than in sweet potato (4.2g).
So, if you’re celiac, gluten free/paleo/fancy a change/want to get more vegetables into your diet, sweet potato toast is for you.
You will need
½ medium sweet potato
Water in a pan
Pinch salt & pepper
Toppings of your choice: avocado, cashew cheese, hummous etc
Put a pan of water on and let it come to boil.
Peel and slice the sweet potato; I used about 1/2 of a medium potato and sharp knife (is it just me or are sweet potatoes/butternut squash/pineapples impossible to slice through without real force/near miss of losing fingers?)
Slice slightly thinner than a typical piece of toast, about 1 cm thick.
Add the potato to the pan. Some people just go ahead and toast/grill the sweet poato but I prefer to part boil it first to gently soften the potato for a more enjoyable slice of ‘toast’.
Leave them for 5-10 minutes to soften; enough so that when pressed with a fork it leaves indentations but does not easily cut through the potato. A soft but still firm slice is what you’re after.
Put the grill on high heat (ours is a 1-3 setting and I put it on 3). Transfer the potato to the grill and give each side just a few minutes to colour. DO NOT do a me and forget you have the grill on, thus burning your food to a pile of ashes (RIP to many vegetable flat breads). Keep checking the potato slices, when they are a colour you’re happy with turn them over.
Once both sides have some colour, add your desired toppings: avocado, hummus, cashew cheese, nut butter etc.
And there you have it, a paleo friendly, grain free snack, breakfast or a super tasty nutritious lunch.
I accompanied the slices of sweet potato toast with avocado (healthy nutrient dense fat to keep you fuller for longer), poached eggs (high quality protein source), sautéed tomatoes and mushrooms and a small handful of rocket (micro nutrients i.e vitamins and minerals). Then I seasoned with a pinch of himalayan pink salt, black pepper and mild chilli powder (I am a pansy when it comes to spicy food, honestly mild is fiery to me).
A toast to you and your sweet potato toast x