Sweet Potato Toast
Avocado toast has been having a minute. Except it’s not really a minute. It feels more like a decade. And honestly? I’m having a really difficult time seeing the appeal. If I’m having toast, I’m smearing it with Kerrygold and nothing else. Toast simply doesn’t need anything else.
I suppose my sentiment surrounding avocado toast could stem from the fact that I’m not the world’s biggest fan of avocado. OMG. I know! A paleo blogger who wouldn’t take a bullet for an avocado. It’s not that I don’t like them. I do like them, and I’m a big fan of the nutrients they pack inside their little creamy green bodies. It’s more so that I think that they have their place. And their place is not smeared on bread. Sorry not sorry.
So this is my version of avocado toast! It makes total sense, since this breakfast recipe contains neither toast nor avocado. You like what I did here?
There’s a fantastic restaurant about 30 minutes from our apartment called Barcelona Wine Bar. We don’t go anywhere near as often as we’d like, but we absolutely love it and we have a hard time limiting what to order when we go. They have an insane amount of delicious tapas to choose from. The menu is seasonal, so it’s super fresh and it’s constantly changing. One thing I love about Barcelona is that if you go and something you had in the past is no longer on the menu, if you talk to your server about it they will do everything in their power to make it for you, or make something very similar based on the ingredients they have in the kitchen at that time. The inspiration for this recipe came from Barcelona. I’ve gone in the fall the past few years and ordered what I believe is called their Ricotta Montadito. It’s a large piece of crusty bread (maybe sourdough?) smeared with soft cheese, topped with shredded butternut squash and drizzled with honey. It is heaven on bread and easily one of my top ten favorite menu items at any restaurant anywhere. Their Jamon & Manchego Croquettes also make the cut.
Kind of odd that this recipe post turned into a not-sponsored advertisement for a restaurant. Sorry about that. Long story short, thank you Barcelona for being delicious and inspiring this post. If you have a Barcelona near you, you should go. If you don’t have one near you, you should move.
I took the gluten and the dairy out of Barcelona’s dish, but a lot of the flavors that I love are still present. This is a great recipe to make for breakfast on a fall weekend. The sweet potato slices and the butternut squash cubes cook pretty quickly, and while they’re in the oven getting all tender and tasty you can prep the rest of the ingredients for the sweet potato toasts and cook up some other things to serve on the side. As you can see I went with some over easy eggs. Sauteed kale, bacon, and sausage are other great ideas that would pair perfectly with these toasts. Get your healthy carbs in at breakfast in the form of sweet potatoes and butternut squash and get out and crush your day!
Sweet Potato Toast
Ingredients
Method
- Preheat oven to 400° F. Line a large sheet pan with parchment paper. Place the sliced sweet potatoes in a single layer on one side of the pan. On the other side of the pan, arrange the butternut squash cubes in a single layer.
- Brush the top side of the sweet potatoes with the melted ghee. Pour the other tablespoon of cooking fat over the squash and mix to coat. Season both the potatoes and the squash with sea salt to taste. Bake at 400° F for 15-20 minutes until everything has softened when pierced with a fork and sweet potatoes start to brown and crisp around the edges.
- Mash/shred the squash. Top the sweet potatoes with the butternut squash. Drizzle with honey. Add the chopped nuts and garnish with cinnamon. Serve hot with a fork and knife and enjoy!
