Sweet Potato Toasts (Savory & Sweet)
Serves 420 mins prep20 mins cook
Do you ever have a moment where you make something and it surprises you? That was these sweet potato “toasts” for me. I crisped up the sweet potato slices in the oven and topped them two different ways. Both delicious, but the avocado sour cream whip with the smoked salmon has my heart! Which one would you choose?
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What you need
Instructions
Preheat the oven to 350 degrees F. Slice a sweet potato into about 1/4 inch thick slices. To do this safely, cut the sweet potato in half lengthwise down the middle with a large sharp knife. You can use a mandolin (with a safety shield!) or continue with the knife. Add desired numbers of slices to a baking sheet. Brush each slice with olive oil. If choosing to go sweet, sprinkle a small amount of brown sugar on top. If going savory, season with garlic powder and chipotle powder. Bake for about 15-20 minutes. Make sure to cool before adding toppings. For Savory Topping: Mash one avocado with 3 tablespoons sour cream, salt, and pepper. Whip together until smooth. Top the sweet potato slices with about 1/2 tablespoon of the avocado mixture, drizzle chili oil, and top with smoked salmon. For Sweet Topping: Mix together 1/2 cup of vanilla Greek yogurt and 1 teaspoon cinnamon until well combined. Roughly chop 2 tablespoons walnuts (or pecans) and 2 tablespoons of golden raisins. Top the sweet potato slice with about 1/2 tablespoon of yogurt, then sprinkle walnuts and raisins over top.View original recipe