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.

Thanksgiving Appetizer?

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!

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