Sweet Potato Toast (Serves 2)
Toast… made from sweet potato, cooked in a toaster? Who ever heard of such a thing?
When I read about this latest food-blogger-led trend, I was intrigued to try it out. The idea is that you’re swapping bread (bad!) for the so-called superfood that is sweet potato (good!).
I should say that unless you suffer from coeliac disease or some other intolerance that means you need to avoid gluten – a protein found in many grains, including wheat – there’s no real reason to avoid bread.
Having said that, these are fun and undoubtedly nutritious. The orange root veg is a powerhouse of vitamins and minerals but I find it a bit dry and cakey on its own – a good excuse to go heavy on the toppings.
2 large, round sweet potatoes
For the topping:
1 ripe avocado, diced
100g cherry tomatoes, diced
4 rashers of streaky bacon, grilled and chopped
1 bunch of fresh coriander
Drizzle of olive oil
Salt and pepper to taste
Peel the sweet potato and cut off the ends to create more of a rectangle ‘toast’ shape. You want the middle part of the potato, sliced into ¼in-thick, even slices.
Put into the toaster – I find that four at a time works –and toast at full power, twice until browning.
Add all of the ingredients into a bowl and mix well
Spoon the topping on to the sweet potato and serve.