Last weekend I came across an idea, actually it popped up on my Facebook feed as an advertisement from yahoo.com. An idea I could kick myself for never thinking of. Sweet potato toast. As in, sliced sweet potato, toasted in the toaster (or toaster oven) and used in place of bread. I was excited, and a bit skeptical, so I had to try it out for myself that very same day. I posted the photo below on Instagram.

So far it’s been one of my top most liked photos! The sweet potato toast trend seems to be sweeping the internet, so I wanted to let you in on it, in case you were like me and hadn’t heard about this idea until about hmmm… 5 days ago.

You can slice them anyway you like, but I chose length-wise, to allow for more toppings. They are also more reminiscent of toast this way.

I used a toaster oven, however many people are using a regular toaster to make these. I was having some regrets about sending our little toaster to Goodwill a few years ago “to save space” since we have a toaster oven. Who knew I’d want that old thing back! Anyway you’ll need to toast them on high for about 2-3 cycles. It took mine about 2 1/2 cycles to get browned like this. Results will vary based on differences in toasters and toaster ovens and how thick you slice your sweet potato, so just keep an eye on them.

The Toppings

This is where you can get really creative! Any of your favorite toast toppings will be delicious! Here are seven mouth watering toppings to inspire you.

1. Cashew cream* + sliced mango + sprinkle of red pepper flakes
2. Vegan provolone slice + sliced strawberries + chopped basil
3. Cashew cream* + fresh blueberries
4. Sliced tomato + sliced avocado + red pepper flakes
5. Sliced strawberries + tahini maple dip
6. Peanut butter + bananas + chopped nuts
7. Chickpea dill salad* + sliced radishes

*See below for cashew cream and chickpea salad recipes

Cashew Cream:

• 1 cup soaked raw cashews (soak for 2 hours, drain + rinse)
• 1/4 cup filtered water
• 2 tbsp lemon juice
• pinch salt
• 1 tbsp maple syrup

Blend everything in a high speed blender on high, if using a Vitamix you may need to use the tamper to push everything down, or stop to scrape the sides a few times. The cream will thicken up in the fridge.

Chickpea Dill Salad:

• 1 – 15 oz can chickpeas, drained and rinsed and mashed with a fork
• 3 tbsp of homemade vegan oil-free mayo (or use store-bought vegan mayo)
• 2 tsp fresh dill (or more to taste)
• 1 finely chopped dill pickle spear
• 1/2 cup chopped celery
• pinch of garlic powder
• 1 tsp Dijon mustard
• 1 tsp lemon juice or apple cider vinegar
• salt and pepper to taste

Combine all ingredients and mix well in a large bowl. Store in the fridge. Flavors will develop further after chilling in the fridge for an hour or so.

This is such a fun idea and a truly healthy whole food alternative to regular or gluten-free bread. Sure, you could fire up the oven and roast these instead, but where’s the fun in that?? Plus, it’s a great idea for the dead of summer when the last thing you want to do is turn the oven on.

What are you waiting for? Slice up a sweet potato and get toastin’!

P.S. Don’t forget to enter to win in the Lightlife foods giveaway! Giveaway ends at midnight!