Sweet potato toast hit the internet some time early last year thanks to Kelsey from Little Bits of having no bread in the house one morning. As a result, slices of sweet potato subbed as toast slices and the rest is history as they say. How’s that for thinking outside the box?! 😮 That little recipe was an overnight sensation, which has continued to grow in popularity.
As with most food ‘trends’ I’m a little late to it because, well, I’m not really into trends. I tend to avoid them for the most part, as I think they send the wrong message. Which is, your food needs to be photogenic or ‘Instagramable’ not necessarily wholesome.
I don’t think the fact that food may photograph well is the only reason it should be consumed, or even consumed at all…. I’m looking at YOU sugar-laden milkshakes one drinks through a doughnut 🤨 Before I sound too hypocritical, yes I do love to take beautiful photos of food. However, knowing that what I have made is nourishing is far more important to me. And much as I say I don’t go for food trends, I’ll tell you what… I love this one!
Australian dietary guidelines tell us that the average person needs to be consuming five serves of vegetables and two serves of fruit each day for basic health. Don’t overlook that last bit…. ‘basic health’. That’s not even for the kicking butt and ‘I feel so awesome’ kind of health, which is more like 10 serves of vegetables. I’m speaking for myself here but as a Naturopath, I think it’s pretty normal to hear people say they consume roughly three serves (on a good day) of vegetables when we discuss diet. THREE! 😐
This is why I’m loving the sweet potato toast idea. Having sweet potato toast means you are increasing both your vegetable and nutrient intake for the day, which is a wonderful thing! So few people have vegetables at breakfast and I’d love to see that change. Sweet potatoes are packed to the brim with fibre, antioxidants, vitamin A, potassium and B vitamins. These nutrients mean that sweet potatoes are great for heart health, controlling blood sugar, increasing energy, reducing stress and inflammation, supporting immune function, and aiding digestive function. Did they just hit the shopping list? I hope so!
So, next time you reach for the toast in the morning, why not slice up some sweet potato and give it a go if you haven’t yet? It is certainly far more nutritious than many of the gluten free breads out there! Two of my favourite combinations are avocado and scrambled egg or tahini topped with banana and cinnamon. I’ve also tried this with slices of butternut pumpkin, which works a treat too! Have you tried it? Let me know in the comments and also tell me what your favourite toppings are! 💗 And remember, toast it well or you’ll be eating raw sweet potato and nobody wants that! 😐
Sweet Potato Toast
- 1 medium sweet potato, washed and dried
- Toppings of choice like avocado, cherry tomatoes and sauerkraut, nut butter or tahini and banana, pan-fried spinach and mushrooms with left over meats from dinner, poached or scrambled eggs with baby spinach and hummus or anything else you fancy
- Slice the potato lengthways into 0.5 centimetres (1/4 inch) slices. Pop in the toaster and depending on how high your heat goes, toast two to three times or until the sweet potato is soft. Mine needs three goes.
- Spread with toppings of choice and enjoy. How easy is that?! 💞