Sweet Potato Toast

By Friday, June 10, 2016

Friday nights are pretty casual over here. When dinner rolls around we typically want something snacky and appetizer-like in nature. Most often we make a couple of pounds of baked salt and pepper chicken wings and throw out some veggies and dip. The kids run wild with their friends and pop in when they are hungry. Wizz, Leigh and I sit with a glass of wine  and try not to devour everything before the kids have eaten.

Last week, I was jonesing for something more. I had a few sweet potatoes hanging around and decided I could make a healthy, easy version of potato skins. I’m not sure you would really call these potato skins, maybe more like sweet potato toast? From there I really just went from the heart; whatever goodies I had in the fridge became inspiration for toppings. I was pleased with the outcome.

Healthy Sweet Potato Skins

 

Sweet Potato Skins

Sweet Potato Skins

Sweet Potato Skins

Ingredients

  • 2 large sweet potatoes, scrubbed and dried
  • 2 tbsp. Olive Oil
  • Salt and Pepper
  • Assorted Toppings

Instructions

  1. Preheat oven to 375 F.
  2. Line a baking sheet with parchment paper.
  3. Slice sweet potatoes to desired thickness, mine were between a 1/4-1/2 inch thick.
  4. Brush both sides of sweet potato with olive oil and season generously with salt and pepper.
  5. Cook for 20-25 minutes, flipping halfway through.
  6. Remove from oven.
  7. Potatoes that included a cheese topping, went back in the oven for 2 minutes under the broiler.
  8. Top with additional toppings and enjoy.
http://leighandmeg.com/sweet-potato-skins/

The brie and walnut version was my favourite. I drizzled a little bit of honey on it as soon as it came out of the oven, delicious. The salsa and avocado potato was super easy. If I were  less lazy I would have made guacamole and roasted my corn; despite my laziness the outcome was solid. The broccoli and parmesan cheese potato was the only one that required a few extra steps. I steamed the broccoli, then chopped it up and sautéed it quickly with garlic and red pepper flakes. I put that on the sweet potato and then grated fresh parmesan cheese over it before putting it under the broiler. Provolone would have been a nice addition as well.

I cut them all in half and we ate them with our hands. I’m not going to tell you they were all kid-approved, but so what. We liked them, they tried them and yes I will be making them again.

Have a great weekend.

M.

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