Move over avocado toast, there's a new starch in town! Sweet potato toast is an emerging trend and we at EAF are all over it. This recipe is ideal if you have celiac disease or are leading a GF life. It is also free from dairy, nuts, peanuts, egg, soy, fish, shellfish, oats, and mustard.
2 large sweet potatoes
1 tbsp of sugar, maple syrup, or honey (optional)
5 - 8 radishes
10 stalks of asparagus
The juice of one lemon
1 tbsp good olive oil
coarse salt and black pepper to taste
Preheat the oven to 375F and line a baking sheet with parchment paper.
Slice the sweet potatoes in half and cut off the rounded bottom edge so that it can sit flat on a baking tray. Drizzle the honey/maple syrup/sugar evenly over the tops. Bake for about 45 minutes, until the tops are golden brown and caramelized and the flesh is soft.
Shave the radishes and asparagus into a bowl using either a mandoline or a vegetable peeler (I used the latter since I don't own a mandoline). Toss with the olive oil, lemon juice, salt, and pepper.
Arrange the potatoes on a serving dish and pile the salad on top of each one.
Makes 4 servings