I've been talking about sweet potato toast for at least 6 months. A snow day was the perfect excuse to finally get down to business.
Sweet potatoes are an ideal gluten-free alternative to wheat toast. They have a high fiber content, allowing the sugar to be released slower than your average white potato. This makes them a great option for Diabetics, women with PCOS and anyone trying to control their blood glucose levels. Long-term blood sugar spikes are connected to weight gain, irritability and eventual exhaustion.
Lately, I've been on a tinned fish & avocado kick, so I incorporated them into the S.P toast. I had salmon from my trip to Portugal, so I thought it was finally time to open it up. There are various other S.P. toast options, such as adding almond butter, peanut butter, eggs, goat cheese... basically anything you would put on regular toast.
Steps for Sweet Potato Toast
1. Preheat oven for 400 degrees
2. Cut S.P lengthwise about 1/4th thick
3. Put olive oil on both sides of S.P
4. Bake for 15 minutes, flip them, then bake for 15 more minutes
5. Top them!
Today's Toppers (not all pictured)
Fresh salmon & avocado
Spinach hummus & mushrooms
Portuguese tinned salmon & sautéed spinach
Goat cheese & avocado
Goat cheese & sesame sticks
Avocado & roasted carrots
Sardines & tomatoes