Sweet potato toast

Hey beauties,

How are you? Today I have a delicious treat for you.

Portugal has been blessed with the most amazing varieties of sweet potato. However, I recently discovered this beautiful purple sweet potato, from Canada, and knew immediately that I had to do something with it.

And now you ask: What you mean sweet potato toast? Well, I first discovered this trend on instagram. And to be honest, I was a little skeptical in the beginning. But after trying a couple of times I realised the secret was in cutting it into the right size.

Then, you just have to get creative with the toppings. Here I used avocado and hummus. However, I imagine this would go very well with peanut butter (duh), yogurt… Let’s try it?


  • 1-2 large and uniform sweet potatoes

Green topping:

  • 1 avocado
  • juice of 1 lime, divided
  • 1 tsp of sal
  • pepper to taste

Tomato salsa:

  • 2-3 ripe tomatoes
  • 1 bunch of coriander
  • 1/2 purple onion
  • 1 jalapeño
  • 1/2 of lime juice
  • 1/2 tsp of salt
  • pepper to taste
  • 1 humus recipe (here I actually used my new recipe that will be available in the book!)
  • pomegranate seeds
  • sesame seeds


  1. Cut the sweet potato lengthwise into several slices. Each with around 2-3mm of thickness. Be careful because if they are too thin, they will burn out quickly in the toaster.
  2. Turn the toaster on maximum heat and put the slices for around 8-10 minutes or until cooked. In my toaster I needed to put them twice for about 4-5 minutes each time.
  3. While they are cooking, let’s make the toppings.
  4. For the green topping: smash the avocado with a fork and season with 1/2 lime juice, salt and pepper. Put aside.
  5. For the tomate salsa: Cut everything into small cubes and season with the rest of lime juice and again, salt and pepper.
  6. Once the toasts are done, spread half with the avocado + tomato salsa and the other half with the hummus, pomegranate seeds and sesame seeds.

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