A yummy grain-free, gluten-free, paleo-friendly toast option!
Over the course of the last few months, I have had my fair share of experimenting with grain-free, gluten-free, paleo-type food options. My current diet is more paleo-ish than 100% paleo, but definitely paying more attention to the ingredients in my food and limiting the not-so paleo things.
In my search for paleo-like foods, I came across a sweet potato toast recipe by The Real Food Dietitians. (I highly suggest this site for some yummy recipes and great advice.) I decided to give it a shot and came up with my own rendition of the recipe.
This recipe is actually incredibly simple and the options for toppings is infinite!
The hardest part of the whole thing is getting the sweet potato sliced to the correct and consistent thickness. You want them sliced between 1/4 and 1/2 inch. I have a mandolin, but the thickness is not adjustable and I'm assuming this would make the slices of sweet potato too thin for "toast." (Remember, these slices need to be thick enough to support all of the yummy toppings.) I simply used a large knife to cut through the sweet potato to make the slices. Not all of them were perfect, but they did the job.
Preheat your oven to 350 degrees. Lay out the slices on a parchment paper-lined baking sheet. Bake the slices for 20-25 minutes. (I've found that mine end up in the oven for roughly 23 minutes.) I also prefer to flip them halfway through baking.
The key is to bake the sweet potato until it's tender but not thoroughly done and mushy. After baking, I throw a couple slices in the toaster to finish the process and get them nice and toast-like. The extras I let cool and put in the refrigerator for storage. Take the leftovers out and pop them in the toaster to warm them up and enjoy!
I did play around with a few topping options. With my newfound love of sweet potato and almond butter, this option was a given. I also added blackberries to a couple slices with almond butter. I also made myself a nifty little open-face fried egg sandwich with one slice and added spinach leaves.