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!

LindaJoy Rose (Academy Founder and Natural Wellness Expert)

LindaJoy Rose, PhD is a therapist, author, professional speaker, international trainer, and healthy living expert with over 25 years of experience. As the former Director of International Development for the American Board of Hypnotherapy, she is a pioneer in the field of subconscious dynamics and clinical hypnotherapy, implementing training and certification in many countries across Europe, Latin America and Asia.

Dr. LJ has appeared numerous times as the Healthy Living expert with the Tampa NBC affiliate and syndicated Daytime TV show, local media coverage, and over 100 videos on the super-information site, eHow.com.

She is the author of eight books, including Your Mind: The Owner’s Manual and Raw Fusion Living: Recipes for Health Eating, Natural Weight Loss and Anti-Aging, and contributes regularly to the popular worldwide news service, The Huffington Post.

With a grant from the Astra-Zeneca Foundation, Rose successfully launched a healthy lifestyle retraining program at one of the nation’s largest and most respected clinics. Having overcome a debilitating auto-immune disorder through lifestyle changes and self-care, she subsequently developed a practical and delicious eating philosophy and teaches popular classes with food demonstrations, world-wide.

In 2013, she launched the online and onsite Natural Wellness Academy with certifications in Holistic Health and Life Coaching and Clinical Hypnotherapy and with students and graduates in almost 20 countries.

The daughter of two Holocaust survivors, Dr. Rose is also a volunteer docent at the Florida Holocaust Museum and resides in Tampa, Florida with her husband and 4 furry companions.

"From training therapists internationally in the fields of psychology and hypnotherapy to being an online mentor for two West Coast Universities, to founding the Natural Wellness Academy, teaching has always been my passion, I enjoy nothing more than informing and inspiring prospective coaches and therapists."

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