Sweet Potato Avocado 'Toast'
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Serves: 5-10
 
Ingredients
Sweet Potato 'Toast':
  • 1-2 Sweet Potatoes (choose the orange or purple-fleshed ones for the most antioxidants (pigment power!)
Toppings:
  • Avocado & Radish Julienne
  • Avocado, Radish Rounds & Dandelion Greens
  • Avocado with Black Sesame NorI Dust (see recipe link in the body of this blog)
  • Avocado with Sautéed Shitake Mushrooms (simply sautéed in extra virgin coconut oil, served warm)
  • Avocado with Beet & Cabbage Sauerkraut (see recipe link in the body of this blog)
  • Avocado with thinly sliced Asparagus and Lemon Juice (use a peeler to get thin slices)
  • Hummus with diced cucumber
  • Hummus with Oven-dried Cherry Tomatoes and Fresh Basil (see tomato recipe link in the body of this blog)
Instructions
For the Sweet Potato Toast:
  1. Preheat the oven to 350*F
  2. Trim the pointy ends off of the sweet potatoes (I find they sometimes taste mildew-y).
  3. (Carefully) slice into 1 cm (1/2 inch-ish) slices.
  4. Lay out on a parchment-lined baking sheet.
  5. Bake for 15-20 minutes or until cooked through.
  6. Store in your fridge for 3-4 days (warm up in your toaster oven, just like toast before adding toppings.
  7. Top with avocado and a sprinkle of sea(weed) and lemon juice, or get fancy with other toppings!
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/snack/sweet-potato-avocado-toast/