Super Snack: Sweet Potato Toast with Avocado and Sprouts
Whether you are hosting a crowd or whipping up a snack for yourself, try these delightful sweet potato toasts! The recipe is easily customizable; halve or double the recipe, add lox, leave off the cheese, or swap out veggies you don't like for ones you do!
Makes about 6 servings
INGREDIENTS
2 medium sweet potatoes (about 1 lb total)
1 tbsp extra-virgin olive oil, plus extra for drizzling
Kosher salt
1 avocado, thinly sliced
4 radishes, thinly sliced
2 tbsp fresh chives, minced
2 ounce feta cheese, crumbled (about 1/2 cup)
1 pinch crushed red pepper flakes
¼ cup alfafa sprouts
Juice of 1 small lime
4 radishes, thinly sliced
2 tbsp fresh chives, minced
2 ounce feta cheese, crumbled (about 1/2 cup)
1 pinch crushed red pepper flakes
¼ cup alfafa sprouts
Juice of 1 small lime
- Preheat the oven to 450ºF.
- Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
- Divide the avocado slices among the toasts and sprinkle with a pinch of salt. Top with the radish slices, then sprinkle with the chives, cheese, red pepper flakes and alfalfa sprouts. Drizzle lightly with olive oil and the lime juice. Serve immediately.
Recipe adapted from Food Network Canada
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