toasted (sweet-pa) taters

Have y’heard about sweet potato toast? Yeah, me too.

Well I just had to find out what all’a the hullabaloo was about. After all, something as healthy and eeeeeeeeasy as that would be right up my alley, right? Oh yes!

When I saw people posting yaays and naays, the biggest naay was not “it doesn’t work” or even “it’s not good” but simply “it’s not toast.”

Ok so *that’s* easy enough to fix.

Don’t call it toast.

See how simple that was?

I made up my own little dipping sauce so my recipe is I guess you might say a first cousin to the whole sweet potato toast craze. If you want to go ahead and top ’em with mashed avocado (yum!) or a schmear of some kind, be my guest. Just don’t get mad at me ’bout the whole “it’s not toast” thang. 😉

K?

K.

Oh and PS, make sure the sweet potato is thin-n-evenly sliced and invest in some wood tongs or chopsticks cuz y’may need to pick these babies outa the toaster.

Aside from that, go nuts. They may look funny but they’re so goooood! Slightly sweet, yummy and totally dip-worthy, yaay!

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Toasted (Sweet-pa) Taters Recipe

For the taters

• 1 large, squatty sweet potato (not long and skinny), sliced into 1/4″ rounds, even in thickness

For the dipping sauce

• 1 tbsp cashew butter (or smooth nut butter)
• 1 tbsp coconut oil
• 1 tsp cinnamon
• 1/16 tsp coarse kosher salt
• 1/16 tsp pure vanilla

With toaster on highest setting, place a slice of sweet potato into each slot. Each time it pops up, put it back down again til soft inside with patches of brown on the outside. For me this takes 4 pop-ups. Meanwhile, in small bowl, mix together all other ingredients to make dipping sauce. Enjoy warm.