Go Back
thehungryhungryhiker

Sweet Potato Toast

A new spin on the cult favorite avocado toast featuring flavorful produce of fall.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3 people
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 sweet potato, large sliced to 1/2" thick
  • 1 tbsp ghee or butter melted
  • 1 tbsp avocado oil, coconut oil, butter, or ghee melted
  • pinch sea salt
  • 1 cup butternut squash cubed small
  • 1 tbsp honey local
  • ¼ cup walnuts chopped, or any other nut you like the taste of
  • cinnamon for garnish

Method
 

  1. 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.
  2. 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.
  3. 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!