Sweet Potato Tartines Recipe

Sweet Potato Tartines Recipe

A Toast Trend for Gluten-Free Eaters

These simple snacks are our ode to the currently trending sweet potato toast. (See #sweetpotatotoast on Instagram). It turns out that toasting sweet potato slices is not as easy as the internet makes it seem, at least not in our toaster. We “toast” ours in a frying pan instead and then transform these humble sweet potato slices into tartines with just about anything you’d put on everyday toast. Try them topped with sliced avocados, hummus, and radishes; cream cheese with a sprinkling of everything-bagel spice; or these favorites from our test kitchen. You can also treat them like crostini and serve them as an elegant, gluten-free addition to a party spread. 

Sweet Potato Tartines

Serves 4

Shopping List
1 sweet potato such as garnet
Kosher salt and freshly ground black pepper
Olive oil 

Tools 
Peeler, optional, large frying pan

1. Make the sweet potato toasts

  • Scrub or peel the sweet potato. Trim the ends, then cut the sweet potato lengthwise into ¼-inch-thick planks. 

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the sweet potato slices and cook, turning once, until golden brown and just tender, 3 to 4 minutes per side. 

Serve
Transfer the sweet potato toasts to individual plates. Top as desired (see recipes below) and serve. 

Tartine toppings: 

Egg & Prosciutto Sweet Potato Tartines

Shopping List
2 pasture-raised organic eggs
3 ounces thinly sliced prosciutto
½ ounce sprouts such as onion, alfalfa, or sunflower
½ teaspoon Aleppo chile flakes, optional
Kosher salt and freshly ground black pepper
Olive oil
Ice
4 Sweet Potato Toasts (see recipe above)

Tools 
Small bowl, small sauce pot, large frying pan

1. Cook the eggs
Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft yolks (for firmer yolks, cook 1 to 4 minutes longer). Transfer the eggs to the ice water to cool. 

Carefully peel the eggs, then cut them in half lengthwise; coarsely chop the eggs and season with salt and pepper.

While the water heats and the eggs cook, crisp the prosciutto.

2. Cook the prosciutto 
In a large frying pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the prosciutto in a single layer and cook, turning once, until lightly browned and beginning to crisp, 3 to 5 minutes. Transfer the prosciutto to a paper towel-lined plate and let cool slightly. Crumble the prosciutto into small pieces. 

Serve
Spread the chopped eggs in an even layer on the sweet potato toasts. Garnish with the prosciutto, sprouts, and as much Aleppo chile as you like and serve. 

Nutrition per serving: Calories: 130, Protein: 9g (18% DV), Fiber: 1g (4% DV), Total Fat: 7g (11% DV), Monounsaturated Fat: 2.5g, Polyunsaturated Fat: 0.5g, Saturated Fat: 2g (10% DV), Cholesterol: 95mg (32% DV), Sodium: 520mg (22% DV), Carbohydrates: 7g (2% DV), Total Sugars: 1g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.


Goat Cheese, Thyme, & Lemon Zest Sweet Potato Tartines

Shopping List
1 sprig fresh thyme
1 lemon
½ cup softened goat cheese
¼ teaspoon red chile flakes, optional
Kosher salt and freshly ground black pepper
Olive oil
4 Sweet Potato Toasts (see recipe above)

Tools
Fine-toothed grater, small bowl

1. Make the goat cheese spread

  • Strip the thyme leaves from the stems; finely chop the leaves.
  • Zest and juice the lemon.

In a small bowl, stir together the goat cheese, thyme, 1 teaspoon lemon juice, and 1 teaspoon olive oil until smooth. Season to taste with salt and pepper and mix well.

Serve
Spread each sweet potato toast with about 2 tablespoons of the goat cheese mixture. Drizzle with olive oil, sprinkle with as much lemon zest and chile flakes as you like, and serve.

Nutrition per serving: Calories 130, Protein: 3g (6% DV), Fiber: 2g (8% DV),
Total Fat: 9g (14% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat:
0g, Saturated Fat: 3g (15% DV), Cholesterol: 20mg (7% DV), Sodium:
170mg (7% DV), Carbohydrates: 9g (3% DV), Total Sugars: 2g, Added
Sugars: 0g (0% DV). Not a significant source of trans fat.
 


Almond Butter & Honey Sweet Potato Tartines

Shopping List
2 tablespoons Marcona almonds 
⅓ cup almond butter
2 tablespoons honey
½ teaspoon Aleppo chile flakes, optional 
Kosher salt
Olive oil 
4 Sweet Potato Toasts (see recipe above)

1. Prep the almonds 

  • Coarsely chop the almonds.

Serve
Spread the almond butter evenly among the sweet potato toasts. Garnish with the almonds, drizzle with the honey, sprinkle with as much Aleppo chile and salt as you like, and serve. 

Nutrition per serving: Calories: 250, Protein: 6g (12% DV), Fiber: 4g (16% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 0g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 110mg (5% DV), Carbohydrates: 20g (7% DV), Total Sugars: 12g, Added Sugars: 9g (18% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box. 

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