During these days at home, it’s nice to have new options for that midday snack that I can’t seem to avoid. I don’t need any more chips or pretzels, which is why I have started making sweet potato “toast”! I have been experimenting with several different toppings, and I broke down my four favorite varieties today, both sweet and savory.
Honestly, if you make a few of them, they make for a hearty and healthy meal with a blend of mouth-watering flavors. I have seen recipes that call for the sweet potato to be toasted in a toaster, but I found that 1. I make these in bulk for my family, so baking in the oven is better and 2. I prefer roasting the sweet potato slices with olive oil and salt for added flavor.
My next recommendation: roast the potatoes with the skins on, it helps hold the slices together and adds an extra crunch like a crusty piece of toasted bread would have!
Directions: Preheat the oven to 425 degrees F. Slice a sweet potato into 1/4 inch slices, leaving the skin on. Brush on a thin layer of olive oil and sprinkle with salt. Bake on a wire rack for 20-25 minutes (you can use a regular baking sheet, but I recommend flipping the slices halfway to allow even cooking). Remove from oven and allow to cool before topping with the following:
Enjoy this fun take on a snack!
Xoxo, Claire and Mamas at Mama Jess