This has been all over the internet lately, toasting slices of sweet potato. Always kean for ways to eat more veggies, I was up for trying it. What got my interest though was how I could translate it to a boat recipe. We have no toaster on our boat. There’s just so much that can be fit into the already limited space in the galley plus while not on shore power an electric toaster would be useless. I do have a camping toaster and also a flame diffuser that I’ve used on the one-burner stove to toast bread but it’s messy, crumbs dropping everywhere. Then I stumbled onto a toasting method posted in Food52 and I’ve been making our morning toast this way ever since. A scant drizzle of olive oil in a hot pan, flip, flip again and within about 3 minutes we have perfect crisp browned toast.
So, why not toast my sweet potatoes the same way I thought…and I did…and it was delicious!
Just cut well-scrubbed firm sweet potatoes into 1/4″ slices.
Heat drizzles of olive oil and cook the slices until cooked through and browned on both sides. And think about this for a moment. One sweet potato, which keeps very well, one can of tuna or salmon or some leftover grilled chicken, a few seasonings and you have an amazingly delicious treat.
Sweet and tasty all on their own they also make the base for delicious open-face sandwiches. One day it was tuna salad, then it was chicken salad and we loved them so much we had them a third day topped with salmon salad.
So many options…egg salad…smashed avocado…endless possibilites!
- 1 medium sweet potato
- Olive oil
- Toppoings of choice (egg, tuna, chicken or salmon salad, smashed avocado are but a few)
- Scrub the sweet potato and cut into ¼" slices.
- Heat oil in saute pan and cook the slices until browned, then flip.
- Cook on second side until browned and cooked through (about 3 minutes)