Remember when you first heard of avocado toast, and before long it had practically taken over your
Instagram feed and edged its way onto breakfast and brunch menus across the land? Well,
there's a new game
in town, and it's just as photogenic,
customizable and (we admit) truly delicious.
Sweet-potato toast doesn't actually involve any bread. Instead, it consists of a slice of fiber-rich sweet potato, toasted until lightly browned and topped with whatever you'd like. The vibrantly colored spuds cook impressively well in a toaster, though you can also bake them in a toaster oven or a regular oven. First, cut the sweet potatoes into quarter-inch slices, keeping the slabs as uniformly thick as possible, so they don't undercook or burn. Next, place them into the toaster slots just as you would bread and run them through the longest cycle at least once. Every toaster is different; our model needed two full cycles to ensure that the potatoes were crisp on the outside and tender when pierced with a fork or a sharp knife.
Somehow, slices of sweet potato feel more substantial than slices of bread; the sweet potato is less crunchy, more smooth and richer-tasting (gluten-free, too). Once you've gotten your "toast," you know the drill: adorn those blank canvases with any manner of sweet or savory ingredients you like.
Here, we brushed the toasted potato with some olive oil, then laid thin slices of strawberry on top, followed by baby arugula, crumbled ricotta salata cheese (though you could also try feta) and a drizzle of balsamic vinegar, for a sweet, salty and peppery lunch.
