(SWEET POTATO) TOAST TUESDAY!
Having a late lunch so I wanted to make some quick, filling and easy!
I’ve never had Japanese sweet potatoes but I think I may like them more than normal sweet potatoes because they’re a little bit sweeter (in my opinion or maybe just bc I was so hungry) and a good texture when cooked as toasts!
Set oven to 400F. Slice sweet potato and sprinkle a little himalayan salt on slices. Bake for 40 minutes flipping half way through. I put my slices straight on the oven rack because I like them extra crispy! Once down take them out to cool for about 10 minutes.
Top with 1/2 mashed avocado (+ himalayan salt + crushed red pepper flakes), sautéed kale leaves, lox, fresh dill, himalayan salt, cracked pepper, and a squeeze of lemon!
After trying it, I thought it would also be good with some cheese so added some @ dairy free cheese and it was delish!
FOOD FACT 🤓: Japanese Sweet Potatoes are low in harmful lectins. (Lectins are proteins that bind to carbohydrates).