Wow. OK, yes, that was a very long, very much unplanned hiatus. And yes, I fully intend to write a post detailing exactly what I’ve been up to these past four months (eek) as there’s been quite a lot going on, but today I tried out something I saw on the internet and for the first time in a long time I thought to myself, “I want to blog about this”. So, here we are.
Foodie trends come and go – many are ridiculous, require ingredients only sourceable from the ancient Maya (or perhaps Ocado), or just become too over-hyped, too quickly, for me to bother trying. However, I’m really trying to broaden my palate for healthy foods, so I’ve decided to begin a series where I try out the latest foodie trends.
Today’s is so simple that I can’t believe I didn’t think of it myself – sweet potato toast! Read on to see what I thought and whether you should give it a go yourself.
Let me preface this by saying I have nothing against bread – I love a freshly-baked sourdough but am equally as happy with a slice of normal loaf – Roberts’s, please, it’s baked in my hometown. Much less trying out this trend as it’s lower-carb than toast, I’m doing it to see if it’s a worthwhile addition to my healthy menu.
Of course, sweet potatoes have great health benefits too – they contain decent levels of vitamin A, vitamin C, manganese, copper, pantothenic acid, vitamin B6, potassium, dietary fibre, niacin, vitamin B1, vitamin B2 and phosphorus. Phew! Bread has its benefits, of course, especially if you’re highly active as it provides lots of carbs, but most loaves of bread you buy in the supermarket tend to have stuff like sugar and additives. I’d never say give up bread, but as a processed food, it’s probably better for us to have it in moderation and mix up our food sources.
First up, I chose a decent-size sweet potato in both length and girth. Chopping it was the absolute hardest part of this entire process, but there again I do struggle to cut sweet potatoes at the best of times (any tips?). I managed to cut three solid pieces although my fourth fell apart in the middle. I found the best way was to cut the side bit off the potato to create a flat surface, then score deeply all around and cut through gradually.
Then the fun bit – most posts I’ve read about sweet potato toast say to heat them in the toaster, but I adore using my Tefal OptiGrill* so I put them under the manual setting in there. This means I could keep an eye on them while they cooked though it did depend on them all being a similar thickness, as the top of the grill comes down to toast them.
Plus, you get those really aesthetically-pleasing grilling stripes!
Et voila, your sweet potato toast. I topped mine with some cream cheese, tuna and pesto, as I feel the sweetness of the potato sits well with salty, tangy flavours. This would have been absolutely perfect with some feta cheese, alas I had none in my fridge at the time, hence the addition of some olives to add tang.
There’s not a huge amount of taste to them and the texture isn’t like toast, so it’s never going to replace toast entirely. Get them right, though, and you can pick them up like you would toast and eat with your fingers, unlike some other “healthy” bread-type substitutes you often see. And of course, you’ll be safe in the knowledge your base is made of one natural ingredient, instead of the additives and sugars of bread.
Overall, I’d definitely try this again to add some variety into my weekend brunches. Lashings of nut butter would work too, so I’m thinking a potential quick, easy work snack, too!
|Ease of making||8/10|
|Would make again?||Yes|
Welcome to That Squat Bot! I'm Sarah, a Personal Trainer based in Manchester, UK.
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