On a low-carb diet? Gluten-free? Then meet sweet potato toast
Sweet potato toast, sweetpotoast, sweetpotoastie – the fabulous word possibilities for the latest blog-fuelled food trend are endless and adorable.
The new bread alternative, consisting of slicing a raw spud into long strips and popping it in the toaster just like well, toast, has serious potential. But before we bin our sourdough, we have some questions: does it taste good? Is it as quick as toast to make? Do you peel the spud first? What can you top it with? Is this a strictly savoury situation or can it be sweet too? In other words, is this the most brilliant breakthrough since courgetti, or has the foodie world finally reached peak silly?
We needed answers, and there was only one way to find them – so we cleared our diaries and plotted a sweet potato feast.
The tattie tips you need to know
The quest for finding legitimate sweet potato toppings had to wait, because first of all we needed to work out how to actually toast the thing. Here's what we learnt from the first stage of making sweetpotoast (can't stop saying it).
On our first attempt, we cut the sweet potato into thick, long strips – greedily imagining a doorstep slice – which, although they fitted in the toaster perfectly, turns out is far too fat. Raw sweet potatoes are hard – hard and cold – and while you want to avoid going OTT and ending up with a soggy mush, you do need to cook it enough so that the middle is warm and the outside toastie and crisp.
So, after a couple of disappointing rounds, we found that the best thickness to cut the spud was around 1.5cm, doing so lengthways so that you're left with a long, thin slice.
Remember: sweet potatoes are wonky. If you want to try this at home, buy the longest, straightest spuds you can find. Slice off any uneven outer edges first to avoid any burning in the toaster. We managed to slice around 3-4 slices this way. You can keep the leftover potato for diced cubes to roast in the oven – happy days. Bear in mind that slicing these lumpy spuds can be fiddly, so do take care.
They take a while to cook. Because it's a raw potato, in a toaster. We ended up pushing the lever down around four times, equalling a cooking time of 15 minutes per slice. The con? Toasting pretty much takes the same amount of time as grilling. The pros? No washing up, the novelty and smug points. Needless to say, we're hooked.
So what did we learn? It's a must-try if you're gluten-free or doing the low carb thing. It's easy, tasty (super simple for work scenarios) AND you can get creative with the toppings because, it turns out, sweet potato toast carries smoked salmon and cream cheese way better than any bread ever has.
Fancy giving it a go? Here are some sweet potato topping options that'll light your Instagram notifications on fire...
The posh one: smoked salmon, cream cheese and dill
Looks like a fancy dinner party starter, tastes like a hug (with a fancy person). Wait for your slices to cool slightly after toasting or your cream cheese will melt and run straight off your spud.
The breakfast one: bacon, avocado and tomato
A dish to crack out at your next boozy brunch. Veggie? Swap the bacon with a poached egg and some homemade hollandaise.
The veggie one: Greek salad
Sometimes a salad on its own simply won't do, but swapping it for a brie and cranberry toastie just feels like defeat. That's exactly the kind of situation where sweet potato toast swoops in and saves the day – a bulky and healthy dish.
The vegan one: Mexican bean and guacamole
Homemade chunky guacamole with warm sweetpotoast – this one's kind of like a healthier version of nachos. Add some sriracha for spice to balance out the mellow sweetness.
The healthy one: beetroot puree, radish and dill
We initially wanted to try this topping because the combination of purple and orange seemed too good a photo opportunity to miss – but it actually tastes really great too. Add extra peppery radish if you think you can handle it.
The sweet one: toasted marshmallow with crushed honeycomb
You guys, sweet toppings on sweet potato toast works. Very well. We're calling it the new beetroot chocolate cake – tell everyone.