Pbb Sweet Potato Toast Recipe By Tasty Recipes

SOUTHWESTERN SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut the sweet potato lengthwise into slices, about ¼ inch (6 mm) thick.
• Place the slices in the toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast again. Depending on the strength of your toaster and your preferences, you may need to toast once more. Remove the slices from the toaster and let cool enough to handle.
• Mash the avocado. Add salt and pepper to taste and mix until well-combined.
• Spread the mashed avocado evenly across the sweet potato toast and top with corn salsa. Drizzle with hot sauce.
• Enjoy!

PEAR & HONEY SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
• Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
• Remove from toaster and let cool enough to handle.
• Spread ricotta evenly across sweet potato toast.
• Slice pear thinly and place on top of ricotta. Drizzle with honey.
• Enjoy!

BRIE & WALNUTS SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
• Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
• Remove from toaster and let cool enough to handle.
• Spread brie evenly across sweet potato toast.
• Top with walnuts, drizzle with honey.
• Enjoy!

STOCKED BROOKLYN'S SWEET POTATO "TOAST" RECIPE BY TASTY

Steps:

• PREPARE THE POTATOES:
• Preheat the oven to 375°F. Line a sheet tray with parchment paper.
• Wash and cut the potatoes lengthwise into ¾-inch slices. Rub with 2 tablespoons of avocado oil. Dust with pepper and a pinch of salt.
• Evenly space the toasts on the sheet tray. Roast until lightly browned, about 15 minutes. Remove from the oven and let cool.
• PREPARE THE QUINOA:
• Rinse the quinoa in a fine-mesh strainer.
• Add 2 tablespoons of olive oil to a pot with a tight-fitting lid set on medium heat. When the oil is shimmering, add the quinoa. Stir to coat, then cook until fragrant and lightly toasted, about 2 minutes.
• Add 2 cups (480 ml) of water and a pinch of salt to the pot, then increase the heat and cover. As soon as the liquid comes to a boil, turn down the heat to create a gentle simmer.
• Cook until the water is absorbed, about 20 minutes. Remove from the heat, uncover, and add the coconut aminos, using a fork to fluff and stir the quinoa.
• Heat the remaining avocado oil in a skillet set on medium heat. When the oil is shimmering, add half the quinoa and stir to coat. Cook, stirring occasionally, until golden brown and crispy, about 15 minutes. Transfer to a plate lined with a paper towel. Then, repeat the process with the remaining quinoa.
• PREPARE THE CHEESE:
• Add the goat cheese, milk, and apple cider vinegar to a small food processor. To this, add the paprika.
• Wash and chop the herbs, including any delicate stems, then add to the food processor. Blend until smooth.
• TO SERVE:
• Heat the "toasts" and place one or two slices on each plate.
• Crumble a spoonful or two of the cheese spread on top of each serving.
• Fry one egg per person and place it on top of each serving of toast. Crumble more cheese spread on top of the fried eggs.
• Sprinkle each serving generously with the crispy quinoa.
• Crush the kale chips and sprinkle on top of each serving.
• Plate and serve.