Let me be clear that I’ll never be one to give up bread long term. Never, ever ever ever.
Did ya hear me? Never.
BUT. During the work week especially, I like to keep things lower in the grain department. It helps me to stay fuller and avoid that midday carb crash. And considering I absolutely love sweet potatoes, I decided to try using them in a little twist on one of my favorite go-to meals.
Here’s how I make it:
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper.
- Cut 1 large sweet potato into large, thin wedges (about 1/4 inch). Drizzle with some olive oil, season with sea salt and black pepper, and line on baking sheet
- Bake for 20-25 minutes, flipping the sweet potato “toast” midway
- Use whatever toppings you’d like! The possibilities are endless – you can use pretty much anything you’d top on bread.
Avocado in some shape or form is always my topping of choice. This version has mashed avocado, sliced grape tomatoes, chia seeds, broccoli sprouts, and a sprinkle of sea salt.
I also love topping it with soft boiled eggs for some extra protein.
I used to be so anti bread-replacements (mushroom caps as burger buns, hellz no), but as far as I’m concerned this is the best one out there. As always let me know if any of my meal/recipe ideas inspire you by tagging me on Instagram @Hungry.Blonde!