to make - sweet potato toast and toppings

recipe type: to snack, to breakfast, to lunch, to dinner
cuisine: glutenfree, dairyfree, vegan, plantbased

what you need:
sweet potatoes - depending on you hunger, you can always freeze some
and all sorts of toppings.

what to do:
This could not be any easier!
Peel and slice your sweet potato lengtwise.
You could use a mandoline but the slices will be to thin and crunchy. When you give your sweet potato a bit of thickness, you get this marshmallow-y flavor.
Place the slices in the toaster. Depending on your toaster, you might want to retoast them a few times...let's say 3x until golden and soft. Or pop them under the grill.
The topping is all up to you...

But here are some ideas:
Grilled broccolini, almond butter drizzle, toasted almond flakes
Smashed avocado with chilli spiked olive oil, pickled radishes, cucumber & lime juice
Labneh, blueberrie jam, seasalt and olive oil.
Fuji apple tossed in lemon, honey, alfala sprouts,sesame seeds, pepita-sunflower seed butter.
Any nut or seed butter with bananas with some lavender sprinkles
Strawberries slices on top of smashed avocado and a dollop of almond butter
Toasted nuts and seeds (maybe in mirin and tamari) on a creamy base like avocado, hummus or babaganoush
A chickpea, lemon & chilli hummus, radishes & sesame seeds, olive oil drizzle.
Babaganoush, cilantro, toasted sesame seeds.
Sliced avocado, seasalt, chilli flakes and drizzled in salted almond butter.
Aioli topped with cherry tomatoes, hemp seeds.
Cashew butter, figs and maple syrup.
Avocado, lemon juice, watermelon radish,scallion, parsley, pickled mustard seeds, chilli, sea salt, olive oil.
Avocado and crumbled feta or haloumi.
A creamy cashew cheese with nuts.

I could go on and on...
But just to show you how versatile you can maybe your toast