Stocked Brooklyns Sweet Potato Toast Recipe By Tasty

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STOCKED BROOKLYN'S SWEET POTATO "TOAST" RECIPE BY TASTY



Stocked Brooklyn's Sweet Potato

Here's what you need: medium sweet potatoes, avocado oil, pepper, olive oil, dry quinoa, coconut amino, fresh goat cheese, milk, apple cider vinegar, sweet paprika, fresh tarragon, kale chips, eggs

Provided by Jenny Best

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 13

2 medium sweet potatoes
3 tablespoons avocado oil
½ teaspoon pepper, optional
3 tablespoons olive oil
1 cup dry quinoa
1 teaspoon coconut amino
8 oz fresh goat cheese, (equal to one small log)
2 tablespoons milk
1 teaspoon apple cider vinegar
⅛ teaspoon sweet paprika, optional
2 sprigs fresh tarragon, or herb of choice
8 kale chips, optional
4 eggs, optional

Steps:

  • PREPARE THE POTATOES:
  • Preheat the oven to 375°F. Line a sheet tray with parchment paper.
  • Wash and cut the potatoes lengthwise into ¾-inch slices. Rub with 2 tablespoons of avocado oil. Dust with pepper and a pinch of salt.
  • Evenly space the toasts on the sheet tray. Roast until lightly browned, about 15 minutes. Remove from the oven and let cool.
  • PREPARE THE QUINOA:
  • Rinse the quinoa in a fine-mesh strainer.
  • Add 2 tablespoons of olive oil to a pot with a tight-fitting lid set on medium heat. When the oil is shimmering, add the quinoa. Stir to coat, then cook until fragrant and lightly toasted, about 2 minutes.
  • Add 2 cups (480 ml) of water and a pinch of salt to the pot, then increase the heat and cover. As soon as the liquid comes to a boil, turn down the heat to create a gentle simmer.
  • Cook until the water is absorbed, about 20 minutes. Remove from the heat, uncover, and add the coconut aminos, using a fork to fluff and stir the quinoa.
  • Heat the remaining avocado oil in a skillet set on medium heat. When the oil is shimmering, add half the quinoa and stir to coat. Cook, stirring occasionally, until golden brown and crispy, about 15 minutes. Transfer to a plate lined with a paper towel. Then, repeat the process with the remaining quinoa.
  • PREPARE THE CHEESE:
  • Add the goat cheese, milk, and apple cider vinegar to a small food processor. To this, add the paprika.
  • Wash and chop the herbs, including any delicate stems, then add to the food processor. Blend until smooth.
  • TO SERVE:
  • Heat the "toasts" and place one or two slices on each plate.
  • Crumble a spoonful or two of the cheese spread on top of each serving.
  • Fry one egg per person and place it on top of each serving of toast. Crumble more cheese spread on top of the fried eggs.
  • Sprinkle each serving generously with the crispy quinoa.
  • Crush the kale chips and sprinkle on top of each serving.
  • Plate and serve.

Nutrition Facts : Calories 822 calories, Carbohydrate 70 grams, Fat 47 grams, Fiber 12 grams, Protein 33 grams, Sugar 12 grams

SWEET-POTATO TOAST 4 WAYS



Sweet-Potato Toast 4 Ways image

Swap toast for taters! Go gluten-free with roasted slices of sweet potato you can make ahead and reheat in the toaster oven. These toasts are nutrient-dense and you can make them even healthier with one of our sweet or savory toppings, all are packed with protein and beneficial fats.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h5m

Number Of Ingredients 7

2 sweet potatoes, scrubbed and sliced into 1/2-inch-thick planks
1 tablespoon extra-virgin olive oil
Kosher salt
Sliced hard-cooked egg and chopped sauteed greens
Sliced avocado and cocktail tomatoes, toasted sesame seeds, and lemon wedges
Nut butter, berries, sliced mango, and toasted unsweetened shredded coconut
Hummus, sliced cucumber and radishes, and sunflower sprouts

Steps:

  • Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.

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