Sweet Potato Toast – 3 Ways! | Gluten Free, Paleo, Vegan Option

🧂 Ingredients

• 3 large fat sweet potatoes

  peeled and sliced into 5mm slices
• 1/2 cup plain Greek yogurt
• 1 1/2 Tbsp marmalade
• 2 tsp honey
• 4 figs

  sliced
• Black pepper
• 1/4 cup pistachios

  crushed
• 1/2 cup cottage cheese
• 2 tbsp coconut milk
• 1 tsp coconut oil
• 1/4 tsp curry powder
• 3 apricots

  pit removed, cut into 4 slices
• 1/3 cup steamed peas

  fresh or frozen
• Cilantro
• 1/4 cup natural peanut butter
• 1/2 tsp tamarind paste
• 1 1/2 tsp lime juice
• 2 tsp olive oil
• 4 small eggs
• 1 mango

  sliced
• Crushed peanuts
• Sriracha or red chili peppers

  finely sliced

Instructions

• 1 Put the slices of sweet potato into the toaster and toast until tender, about 3
  toaster rounds each. Set aside.
• 2 Mix together the yogurt and marmalade in a bowl and set aside.
• 3 Heat the honey over medium high heat in a nonstick skillet and add the fig
  slices. Cook until caramelized on both sides, about 3 minutes per side. Remove
  from the pan and add black pepper.
• 4 To assemble, smear the yogurt on the bottom of the toast, add the fig slices,
  and top with pistachios.
• 5 In a small food processor or blender, puree the cottage cheese and coconut milk.
  Set aside.
• 6 Heat the coconut oil in a nonstick skillet over medium high heat with the curry
  powder. Add in the apricots and caramelize on both sides until golden. Remove
  from the pan.
• 7 To assemble, smear the coconut cream along the toast, add the apricots, peas and
  cilantro.
• 8 Mix together the peanut butter, tamarind and lime juice in a bowl. Set aside.
• 9 Heat the oil in a large nonstick skillet and fry the eggs until the whites set
  and the yolks are still runny.
• 10 To assemble, smear the peanut butter along the sweet potato toasts. Add a layer
  of mango, the fried egg, crushed peanuts and a drizzle of sriracha or red hot
  chilis.

Nutrition Info