Mini Sweet Potato Toasts
Mini Sweet Potato Toasts
1-2
Quite the nourishing snack here with endless combos.
Ingredients
The Base
- sweet potato, 1 medium or small cut into thin slices
- choice of oil for coating: evoo, avo, coconut
- salt & pepper, to taste
Dry Herb & Spread Combos
- Italian: oregano, rosemary, thyme, basilSpread: Miyoko’s vegan cream cheese
- Mexican: cumin, cilantro, maybe paprika for extra spiceSpread: avocado + squeeze of lime juice
- Asian: ginger, garlicSpread: Miyoko’s vegan cream cheese + a dash of soy sauce or coconut aminos
- Greek: dill, parsley, thyme, maybe mintSpread: hummus + a squeeze of lemon juice
- optional adds: top your toast off with a veggie or fruit
Directions
Preheat conventional oven to 425.
Thoroughly wash potatoes and prep into thin slices, about ¼”.
Lightly coat top side up with oil, salt, and pepper.
Place evenly on a baking sheet and enter into oven for 5 minutes.
Remove from oven and flip toasts to the other side. Return to the oven and enter back for an additional 5 minutes, until sweet potato is soft all the way through and slightly cripsed on the edges.
Let cool a bit then build your toasts: add your spread and seasoning combo of choice, along with any toppings.