Sweet Potato Toast with Spicy Toppings
40—50 Min
Sweet potato toast? Yes, you heard us right! This recipe brings a bit of variety to the breakfast table. Sweet or spicy — you decide!
Ingredients 4 Portions
- 4 Stk.Sweet potatoes
For the sweet topping
- 100 gPeanut butter
- 1 Fresh berries, cup full
- 1 Stk.Banana
- 1 pinchCinnamon Ceylon
For the salmon topping:
- 100 gSmoked salmon
- 250 gCottage cheese
- 2 Stk.Avocados
- Dill sauce
- 1 pinchSea Salt, Coarse
For the Mediterranean topping
- 5 Stk.Cocktail tomatoes
- 5 Stk.Radishes
- 3 tbsp.Basil pesto
- 1 Handful of arugula
- 2 tbsp.Basil, fresh
- 100 gParmesan
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
Preparation
- 1
Peel and slice the sweet potatoes. The slices should be around 1-cm thick as this will help them keep their shape.
- 2
Preheat the oven to 200°C (392°F) and place the slices on a baking tray. We recommend turning the slices every 5 minutes or so. Bake for 25 minutes (ideally). If you want to be sure that the slices of sweet potato are actually cooked, prick them with a fork to check.
- 3
You can now coat the cooked slices of sweet potato with the required topping.
- 4
The Mediterranean option: Coat the sweet potatoes with a little basil pesto along with sliced radishes, cocktail tomatoes and grated Parmesan. Season with Kotányi Himalayan Salt and Rainbow Peppercorns and garnish with fresh basil leaves.
- 5
The salmon option: Coat the sweet potatoes with a little cottage cheese. Thinly slice the avocado and use this and the salmon to cover the potatoes. Season with dill sauce and Kotányi Himalayan Salt and Pepper.
- 6
The sweet option: Coat the sweet potatoes with the peanut butter and cover with slices of banana and fresh berries. Garnish with a pinch of Kotányi Cinnamon.
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