This post is also available in: Suomi (Finnish)
A while ago, it felt like sweet potato was the only thing I wanted to cook with. First there were these sweet potato chips, then came the sweet potato stew, followed by sweet potato flatbread that’s rather genius, even if I say so myself. So three sweet potato recipes in a short period of time. And believe me, there were more! But I decided that maybe, just maybe, I should post about something else for a change. Or actually, it was my man who wished that maybe we could eat something else for a while.
Honey, I tried. But the sweet potato craze just keeps coming back to me. So friends, here I am, back with my sweet potato recipes….haiii. But this is one of those recipes that you just really need to share, because it would be wrong not to share, you know?
Like a lot of food-related ideas nowadays, this recipe started from a photo on Instagram. Sweet Potato Toasts! How on earth haven’t I thought about it before?? Well, better late than never, and now I’ve made these a bunch of times for myself, for friends and for my man, who kindly hasn’t shown any resistance.
There are endless options for toppings for the so called toasts, but I made mine with spinach, a quick Acovado Pea Mash, feta cheese and boiled eggs. Lots of greens and plenty of flavor, aka delish in my world. I’d really love to top these with poached eggs, but I still haven’t had the patience (or the courage?) to try those, so I’m sticking with these boiled eggs with a runny yolk.
While I’m waiting for that patience to rise in me, I’ll be sure to have these toasts until I get bored, and then come up with a new sweet potato craze. I’ve got my eyes on this Sweet Potato Juice and on this Laura’s gorgeous Sweet Potato Noodle Salad…and you know, there’s even an ice cream recipe with sweet potato on our upcoming book!
Just a quick word about the recipe: to make these even more simple, skip the Avocado Pea Mash and just use mashed avocado, it does the trick too. Plenty of other veggies and toppings would also be great here, and I’ve served these with salmon at brunch, which made them even more filling. If you’re interested in a vegan version, you could replace the feta and eggs with fried tofu or even tempeh.
If you’ve got a breakfast/brunch/lunch date coming up this weekend, these toasts + smoothies = winner combination. I made a quick smoothie with banana, mango and lingonberries but I bet Belen’s Pina Colada Smoothie or something as fresh would be perfect with these. Or make chia puddings, fresh juice or anything that brings spring vibes to the table. I wish you a relaxing and delicious Easter, take it easy! xo
For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!
Sweet Potato Toasts w/ Avocado Pea Mash, Feta & Eggs
1-2 sweet potatoes
2-3 tbsp olive oil
a few handfuls of baby spinach (or other leafy greens)
Avocado Pea Mash, for serving
sheep feta cheese, crumbled
4 organic eggs
salt & black pepper
fresh herbs or sprouts
Avocado Pea Mash:
1 big ripe avocado
1 1/2 cups / 200g fresh or thawed peas
1/2 lemon, juiced
3 tbsp olive oil
salt & black pepper
a bit of water, if needed
1. Preheat the oven to 400F°. Wash the sweet potato thoroughly and cut it into about one inch slices lengthwise. Cover a baking tray with parchment paper and place the sweet potatoes on the baking tray. Sprinkle with olive oil. Bake for about 15-20 minutes, until the sweet potatoes are soft. Prepare the avocado pea mash and the eggs in the meantime.
2. Add all the avocado pea mash ingredients to a blender and pulse until relatively smooth with some bits left. Add a bit of water, if needed. You can also mash the ingredients with a hand mixer. Add salt and black pepper to taste.
3. Boil the eggs for about 4 to 5 minutes, so that the yolk remains runny. If you like, you can also do poached eggs or just fry the eggs on a pan.
4. When the sweet potatoes are ready, remove them from the oven. Place the slices on plates and top with spinach, avocado pea mash, crumbled feta cheese and the eggs. Sprinkle some fresh herbs on top too. Serve straight away and enjoy!
I LOVE the idea of using sweet potato as a vessel instead of bread! So creative, and healthy too! :D
Thank you Sarah! And it is really delicious too, even though I do love having a slice of bread every now and then :) Thanks for stopping by! xx