It’s the new toast! Switch bread to sweet potato for these on-trend low-GI snacks. You can use a toaster oven but the sandwich press works a treat.
It’s the new toast! Switch bread to sweet potato for these on-trend low-GI snacks. You can use a toaster oven but the sandwich press works a treat.
THE EGYPTIAN
Prep & Cook 15 mins | Makes 4
Wash 1 medium (400 g) orange sweet potato. Trim a little from one long size; turn potato onto the flat side. Trim two very thin slices lengthways from each side; discard. Cut potato lengthways into four 6 mm-thick toast-like slices. Brush slices with a little olive oil. Cook sweet potato in a heated sandwich press for 10 mins or until golden on both sides. Meanwhile, cook 4 room temperature eggs in a saucepan of boiling water for 4 mins; drain. Cool slightly; peel. Spread 2⁄3 cup hummus among sweet potato toasts, top each with a torn egg. Sprinkle with 1 tbsp dukkah and micro coriander.
THE REUBEN
Prep & Cook 15 mins | Makes 4
Wash 1 medium (400 g) orange sweet potato. Trim a little from one long size; turn potato onto the flat side. Trim two very thin slices lengthways from each side; discard. Cut potato lengthways into four 6 mm-thick toast-like slices. Brush slices with a little olive oil. Cook sweet potato in a heated sandwich press for 10 mins or until golden on both sides. Spread 1 tbsp sauerkraut on each toast, top with 100 g sliced Swiss cheese and baking paper; with lid slightly ajar, cook for 2 mins or until cheese softens. Serve each topped with 1 tbsp aioli and 2 slices pastrami; season with pepper.
THE VEGAN
Prep & Cook 15 mins | Makes 4
Wash 1 medium (400 g) orange sweet potato. Trim a little from one long size; turn potato onto the flat side. Trim two very thin slices lengthways from each side; discard. Cut potato lengthways into four 6 mm-thick toast-like slices. Brush slices with a little olive oil. Slice 300 g tempeh. Cook sweet potato and tempeh in a heated sandwich press for 10 mins or until golden on both sides. Toss 1 julienned or grated raw beetroot with 2 tsps red wine vinegar. Top sweet potato toasts with toasted tempeh, beetroot salad and 1 cup watercress sprigs. Drizzle with a little more olive oil; season with pepper.
THE HIPSTER
Prep & Cook 15 mins | Makes 4
Wash 1 medium (400 g) orange sweet potato. Trim a little from one long size; turn potato onto the flat side. Trim two very thin slices lengthways from each side; discard. Cut potato lengthways into four 6 mm-thick toast-like slices. Brush slices with a little olive oil. Cook toasts in a heated sandwich press for 10 mins or until golden on both sides. Meanwhile, place 1 cup frozen peas in a heatproof bowl; cover with boiling water. Stand for 2 mins; drain. Roughly mash peas, 1 avocado and 2 tbsps lemon juice; spread on sweet potato toasts. Top with 60 g crumbled marinated goat’s cheese; season with pepper.
PHOTO: JOHN PAUL URIZAR/BAUERSYNDICATION.COM.AU
