The BETTER thing since sliced bread…..heck yes!
Last year I went through a phase of being a little (lot) obsessed with my sweet potatoasts for many reasons;
- Bread makes me feel crummy! (pun intended, not sorry)
- Even ‘healthier’ wholegrain versions are low in nutrients compared to actual WHOLE foods like potatoes and veg, I’ll have a little gluten free or sourdough bread from time to time but not as a daily staple.
- I’m only human and sandwiching or topping foods is delicious, who doesn’t love a good sarnie?!
- I’m a big fan of anything I can batch cook in advance for healthy grab and go’s throughout the week.
- I LOVE potatoes, especially the sweet kind and this is a fun, quick cook, way of enjoying them.
This post is not so much a recipe, but an idea share. Whether you feel you need something to replace your usual bread, or simply want a different way of enjoying potatoes, give it a go 🙂
You want to find the large size sweet or white potatoes for this, they will keep well for the week and can be easily heated up so I suggest batch cooking a few.
Preheat oven to 200 degrees C (180 fan).
Slice potatoes about 1/2 inch thick and brush/coat each side with a little olive oil – you could also use melted butter, ghee or coconut oil.
Bake on a lined tray for around 20-30 mins (I like mine best when they start to go a little crispy on the edges).
Enjoy warm or leave to cool.
To reheat; Place in toaster as you would bread (or back in the oven) to keep them crispy. You can also microwave but they will be softer. Then you can top them with ideas below or can use them to make a super sarnie!
Savory; Sardines, bacon, avocado, fried egg, hummus, tomatoes and basil, cheese (feel free to place under a grill to melt…mmm that has me thinking – PIZZA STYLE), use as healthy burger buns.
Sweet; Nut butter, natural yogurt with berries or cacao nibs, honey and cinnamon (For sweet potatoes only not white).