Sweet Potato Toast
Switch out your regular bread for a sweet and hearty alternative for your sandwich today.
Important note: This sweet potato toast is delicious and can replace regular bread for any kind of sandwich. While it doesn’t quite compare to a fresh, fragrant, scrumptious baked baguette from a genuine French bakery, nothing really does, right?
French dishes based on bread are ubiquitous and for good reason: French bread is the best in the world. If you are getting bored with gluten-free bread, sweet potato bread is a good option for closed or open-faced sandwiches, among other recipes.
Here are two options (I personally prefer the first one, but I’ve also included an option with no oven necessary!):
- Peel the sweet potato.
- Cut it in approximately 1 cm (0.4 inch) slices.
- Place the slices on a baking-sheet lined with baking-paper and rub them with coconut oil, salt and pepper.
- Bake for 20 to 25 minutes and make sure to turn the pieces mid-baking so that both sides are evenly baked. Use immediately or refrigerate and the bread will be ready for consumption for 3-4 days maximum.
- Peel the sweet potato.
- Cut it in 1 cm (0.4 inch) slices.
- Toast in a toaster (high power).
- Repeat until tender in the middle (approx. 15 minutes).
A few ideas to enhance your sweet potato toast (from a choice of 1 million versions!):
Smash an avocado with a fork, add the juice of one lemon, add salt and pepper to taste, and spread the mixture on the toast (for non-vegans, don’t hesitate to add an egg on top).
Smash cooked chickpeas in a bowl with dijon mustard, apple cider vinegar, salt, pepper, curcuma, fresh dill and ¼ of a ripe avocado. Spread on the sweet potato toast, then add bean sprouts or green salad.
Spread one avocado on the toast, then sprinkle one or two tablespoons of nutritional yeast, one pinch of smoked paprika, a drop of olive oil, and place tomato slices on top.
Thinly cut slices of kale. Mix the kale with salt, olive oil, apple vinegar or lemon juice in a bowl – massage with your hands! Spread the mixture on the toast with avocado slices and one or two tablespoons of hemp seeds sprinkled on the toast. You may also add tomato slices on top as an option.
A few spoonfuls of hummus, raw or cooked vegetables (to taste).
Spread pesto paste on the toast, then add the arugula and cooked red-peppers.
Rebecca Leffler is a Paris-based writer and journalist who, after a career as the French correspondent for The Hollywood Reporter and as a film critic on Canal+, traded red carpets for green smoothies. She’s written five books about healthy lifestyle from Paris to NYC and beyond, including Très Green, Très Clean, Très Chic: Eat (and Live!) the New French way with plant-based, gluten-free recipes for every season, and most recently Le Nouveau Manuel de la Cuisine Végétale. Rebecca has pioneered the “vegolution” in Paris, where she continues to organize events focusing on healthy eating, yoga and la vie en rose… And green! You can keep up with Rebecca on Instagram!