Sweet Potato Toast
When you are on a gut and hormone reset protocol, gluten or any processed type foods need to be on hold, which is me right now (working on a hypo-thyroid and some other gut related results), so this morning I remembered SWEET POTATO TOAST!!
Of course, how could I forget!
So, I made it...and it was gooooood, real good!
The recipe is below, you can go savoury or sweet, whatever tickles your sweet potato topping fancies!
Sweet Potato Toast
Serve: 2-3 slices per person
Time: 30-minutes, includes prep, cook and on the plate (if your slices are already done, it won't take long to add your toppings)
1 large sweet potato
Toppings of choice
Turn oven on to 190C or 380F
Cut off ends of sweet potato, then cut into 1/2 inch slices.
A light brush with oil, on base of oven tray and on the sweet potato slices.
Cook for around 20-minutes, turning once, until cooked but not mushy.
Store what you don't use in an airtight container in the fridge, popping in the toaster (or under a grill) to warm up before adding your toppings.
You can go sweet or savoury, or have one of both like I have in the image above.
Ideas for toppings:
Mashed avocado + lime, poached egg, sesame seeds, micro-herbs and fresh chilli.
Mashed avocado, salt + pepper, squeeze of fresh lemon, boiled egg an sauerkraut
Mashed avocado, salt + pepper, squeeze of fresh lemon, chopped spinach, tomato, feta or goats cheese
Almond butter, strawberry and toasted coconut
Peanut butter, cinnamon, chia seeds, coconut flakes
If you make these and post them, don't forget to tag me: @carissacrosdale
Or if you know someone who would love this recipe, share it and do something nice for them today!
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