I’m gonna get super trendy and Instagram-worthy with you today. And you know what? I’m ok with that because delicious food, no matter how trendy, is always ok in my book.
If you’ve never heard of sweet potato toast, you’re probably wondering what I’m talking about. Is it toast with sweet potato on it? A sweet potato shoved in a toaster? A new rapper that all the young whipper snappers are listening to?
Yeah, it’s none of those things. Unless there is some cool new rapper that all the hip kids follow that I don’t know about. It’s entirely possible. But the sweet potato toast I’m talking about is using slices of sweet potato AS toast.
Stick with me on this one.
When you thinly slice a sweet potato lengthwise, you end up with a “bread” like shape that performs oddly like toast. Meaning you can heat them up and add delicious toppings. No, they don’t have the same crunch as regular toast but you CAN heat them up in a toaster if you so desire. And they make excellent vehicles to get cream cheese (or whatever else you want) into your mouth. And that’s what’s important to me.
The cream cheese I made is perfect if you don’t do dairy because it doesn’t have any. It’s also a great base for a bunch of different flavors, so if you want to make a crazy cream cheese variation, go for it. I stuck with a sweet and savory version because then you get a little of both flavors.
I’ve seen sweet potato toast around for awhile, so I’m not claiming to have invented it. I’m just finally jumping on the bandwagon because I was looking for a new breakfast dish that would be quick and easy to make. Sweet potato toast is REALLY easy to make. And it lasts about a week so you could have your breakfast all planned out and ready to go. If you’re not a fan of cream cheese, I’ve also done smashed avocado, peanut and almond butter, chia jam, and even some savory jam. All taste amazing, so get creative!
Sweet Potato Toast
- 1 large sweet potato*, (I used Hannah sweet potatoes, but regular works too)
- 1 tbsp coconut oil
- Preheat the oven to 400 and line a large baking sheet with parchment paper or a Silpat.
- Rinse and dry the sweet potato and trim off the ends. Stand the sweet potato up on one end and then using a sharp nice, thinly slice the potato lengthwise. I made my slices about 1/4 in thick.
- Place the slices in an even layer on the baking sheet and brush the top with coconut oil. Bake for about 15 minutes and then flip the toast and brush with more coconut oil. Bake for another 5 to 10 minutes or until lightly browned.
- Eat right away or let cool and store in the fridge for about a week. You can reheat the slices in the oven or a toaster.
*You want potatoes that are a little longer and wider so you have a good base for your toast. Too long and skinny will fall apart.
Cream Cheese Two Ways
- 1 cup raw cashews, soaked overnight
- juice of one lemon
- 3 tbsp coconut oil, melted
- 1/4 tsp sea salt
- Drain and rinse the cashews and place into a blender or food processor. Pulse a few times until you have a paste and then add the lemon juice and salt.
- Blend again and then add the coconut oil. Blend one more time until smooth and creamy. This is your plain cream cheese base and you can add any flavor you want.
For Garlic & Chive Cream Cheese:
- Mix in 1 minced clove of garlic and 2 tablespoons fresh chives. Taste and add more salt as needed.
For Cinnamon & Sugar Cream Cheese:
- Mix in 2 tablespoons coconut sugar and 3 tsp cinnamon. Taste and adjust sweetness to your liking.
Keep the cream cheese in an airtight container in the fridge. They should last up to two weeks!