Sweet Potato Toast with a Trio of Toppings
Raw Fusion, Vegan, Gluten/Grain-Free, Paleo-Friendly
When I first heard about “sweet potato toast” from a raw foods colleague, I was super intrigued. One of my weak spots in maintaining a raw fusion (50% and higher raw on a daily basis) is my love affair with toast and butter. But I am finally at the point where I am not on board with the icky, bloated feeling I get after days of eating carbs and grains (gluten-free our not.) So, the idea of a healthy alternative caught my attention.
The first time I tried Sweet Potato Toast, I was definitely not sold. There was nothing “toast-y” about it and even with a few rounds in the toaster oven, the sweet potato slice is still essentially raw.
But I wasn’t ready to give up. I started envisioning different kinds of toppings and since a friend who was coming over to visit had expressed an interest on Facebook about trying Sweet Potato Toast, I decided she would be my taste tester.
The photo came out so well, that I decided to put a teaser up on a the page of a group of 150 people who are doing a Pre-Holiday Healthy Eating Challenge. A lot of people commented that they thought it would make a healthy and unique Thanksgiving Day appetizer. It’s certainly colorful and tastes great, but you may get mixed reviews — especially from your more mainstream-eating friends and family. Those who are looking for gluten/grain free options and who are holistically-inclined, may very well love these, and will definitely appreciate the novelty and effort.
The Toast: Best to get a sweet potato or yam that has a little girth to it. Wash the skin well as you will not be peeling. I tend to soak my potatoes 2-3 hours beforehand in filtered water so that if I do wind up baking, roasting or broiling, they don’t develop acrylamide or AGE’s (undesirable chemicals that form from heat-cooking starchy veggies). And I dry them thoroughly. Slice about 1/2 inch or a little thicker. I use a mandolin as I’m hopeless at fine slicing.
Put them in the toaster or toaster oven for 2-3 rounds. Head’s Up: They will not every become like toast, but they will get a little softer. I turned them over between the 2 rounds and got some nice marks from the toaster racks. The slices will taste mainly like raw sweet potato — but it’s not unpleasant, especially with the toppings.
The Toppings: The Sky’s the Limit! In this sampling, I did one that was kind of savory, but it didn’t have salt. I do think that savory toppings work, especially if you like sweet & salty foods.
Left: Maple Matcha Pecan Cashew Creme — This one makes a great pudding and can also top a variety of foods. I think your kids will enjoy, too! This will make a lot more than you will need for one piece of “toast” so adjust accordingly, but enjoy the leftovers. Soak a cup of raw cashews in 2/3 cup water for 2-3 hours. With cashews you can use the soak water to blend with a teaspoon of vanilla, a handful of raw pecans, a teaspoon of coconut oil, a teaspoon of matcha (green tea powder – if you don’t have, this is really just optional) and a tablespoon or two of maple syrup. Blend until smooth, adding more water if needed.
Center: Sage-Infused Butter – You can make this with coconut oil, ghee or grass-fed butter. Snip or chop fresh 3-4 sage leaves (can use a teaspoon of dried sage and won’t need to strain with dried) in saucepan and add 1/3 cup butter. Heat slowly so it doesn’t burn and let the sage infuse the butter for a couple of minutes. Strain the butter from the leaves and drizzle over the Sweet Potato Toast slice. (This was my personal favorite and I’ve used the leftover Sage Butter in a batch of Almond Flour Biscuits – Yum!)
Right: Nut Butter & Berries – As much as I adore peanut butter and think it would make an ideal topping, it’s another food sensitivity that tends to cause a whole cascade of reactions. I spread a combination of tahini (sesame butter, visible on the far right) and almond butter and topped with some gorgeous blackberries I had picked up at Sprouts that morning.
The Verdict: My friend loved all three. I think she liked the maple/pecan creme the best. She also mentioned that she’s thinking of making them for Thanksgiving. And now I’m a confirmed fan of Sweet Potato Toast. I also am going to try testing more topping ideas.
Please Share Your Topping Ideas!