Sweet Potato Toast

Here's a new thing I heard about on The Chew that seems to have started around May.  They didn't make them, just featured photos.  It's a thing with the gluten-free and/or vegan community, but I made it because it sounded very good, and because I haven't been eating as healthy as I usually do.  Pie and a donut on the same day, for starters.  Sure, it was my Dutch Pumpkin and Apple pie, which is pretty healthy for what it is, but it's still pie.  For some beautiful photos and really good links to many sites that have made this, go to Happy Body Formula.

The basic idea here is to slice a sweet potato thinly into a bread-like slab, then toast or roast it.  You can even use a drop-in toaster if you don't want to turn on the oven.  After that, you can top it any way you think would taste good.  Some of the photos were gorgeous, but I don't see how avocado goes with sweet potato.  A simple cinnamon-butter and almond topping makes this a dessert.  Peanut butter and banana for a gluten-free lunch sandwich.  White cheeses would work on it.  I got out some turkey and cranberry sauce from the freezer for an open-faced, Thanksgiving-style sandwich.  The others are brie and blanched asparagus.

You can pre-bake these and refrigerate, re-toasting them slightly when ready to use.  You can also just pre-slice them and keep them refrigerated, raw, and sealed until ready to cook for several days.  Just rinse them first if they have started to dry out.  The number of pieces per serving will vary depending on the size of the potato and whether you sliced it into rounds or lengthwise.  I picked the fattest sweet potato in the pile; some of the slices were 3" across.  These also make good hors d'oeuvres bases for the gluten-frees at your party.

2 large sweet potatoes, or one really fat one

1.  Pick a direction, lengthwise or across.  Slice potatoes, skin on, into 1/4" slabs.

2a, toaster method:  Drop slices into toaster on darkest setting (or 20 minutes for toaster oven).  You may need to put them through two or three times, until slices are softened but not falling apart and have a bit of a crust.

2b, oven method:  Preheat oven to 400º.  Lightly grease a parchment-lined sheet pan.  The site didn't specify with what, so I used some duck fat I had in the fridge.  Arrange slices and bake about 20 minutes, until softened but not falling apart.

3.  Serve hot or cold, topped any way you want.

Difficulty rating  π