It's been a while since I've done a toast recipe! I love sweet potato toast, but sometimes you just crave biting into a nice thick piece of bread. This recipe allows you to keep the delicious sweet potato as well as the bread! I think that's a win-win.
I used a sweet potato that I had baked a few days earlier and had in the fridge. I love having these 2 things prepped at the beginning of every week: hummus and a baked sweet potato. It makes life so much easier! I also like to have a loaf of super seedy multigrain bread. The bread I used here was made with quinoa as well - so yummy! And good news for those of you who are gluten free, because this recipe can easily be made with gluten free bread.
I cubed the avocado and placed each piece precariously on the toast, but you can always mash it if that's what you prefer. I thought the cubes had a certain aesthetic, but I wasn't sure how easy it would be to eat. I was surprised to find out that it actually turned out well! It wasn't difficult to eat and biting into each whole piece of avocado felt like a treat.
*makes 2 toasts
2 thick pieces of multigrain bread
1/2 baked sweet potato, medium sized
2 tsp sesame oil
1 tsp white sesame seeds
1 tsp black sesame seeds
Pinch of salt & pepper
If your sweet potato is not yet baked, preheat your oven to 400°C and prepare a pan or dish with parchment paper or a silicon baking mat. Poke holes in your sweet potato with a fork and place in the dish or on the pan. Bake for 1 hour & 15 minutes, and after you turn the oven off, allow the sweet potato to rest in the oven for another 20-30 minutes. After this period of time your sweet potato will be ready to go!
In this recipe, you will only be using half of the baked sweet potato. Cut the potato in half lengthwise, set one half aside for the toasts and wrap up the rest and refrigerate for another use.
Toast the bread and mash the sweet potato onto each piece. Drizzle 1 tsp of sesame oil on each piece, and sprinkle a pinch of salt and pepper on them as well.
Cut the avocado into cubes and arrange on top of the sweet potato on the toast pieces. Sprinkle the sesame seeds on top as well as another pinch of salt and pepper. I served mine with a handful of spinach leaves and some sriracha because why not! Enjoy!