Pear Honey Sweet Potato Toast Recipe By Tasty Food

SOUTHWESTERN SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut the sweet potato lengthwise into slices, about ¼ inch (6 mm) thick.
• Place the slices in the toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast again. Depending on the strength of your toaster and your preferences, you may need to toast once more. Remove the slices from the toaster and let cool enough to handle.
• Mash the avocado. Add salt and pepper to taste and mix until well-combined.
• Spread the mashed avocado evenly across the sweet potato toast and top with corn salsa. Drizzle with hot sauce.
• Enjoy!

PB&B SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
• Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
• Remove from toaster and let cool enough to handle.
• Spread peanut butter evenly across sweet potato toast and top with sliced banana.
• Sprinkle with cinnamon.
• Enjoy!

SWEET POTATO-PEAR-CINNAMON JUICE

Steps:

• Juice the sweet potatoes, then the pear, following your juicer's specific settings for each. Stir in the cinnamon. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.

SWEET POTATO TOAST WITH RICOTTA, BERRIES, HONEY AND ALMONDS

Steps:

• Preheat the oven to 450 degrees F.
• Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes and melted butter in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
• Top the toasts with the ricotta, berries and almonds and drizzle with honey. Serve immediately.

SWEET POTATOES 'N' PEARS

Steps:

• Place the sweet potatoes in a shallow 3-qt. microwave-safe dish; add water. Cover and microwave on high for 18-20 minutes or until tender. Drain and place in a large bowl. Add the remaining ingredients; beat until combined.

FRIED EGG & BEANS SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
• Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
• Remove from toaster and let cool enough to handle.
• Heat refried black beans.
• Spread the beans evenly across sweet potato toast, followed by the salsa.
• Top with a fried egg. Garnish with cilantro.
• Enjoy!

ALMOND BUTTER & FRUIT SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
• Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
• Remove from toaster and let cool enough to handle.
• Spread almond butter evenly across sweet potato toast.
• Top with fresh blueberries, pomegranate seeds.
• Enjoy!

LOUISIANA SWEET POTATO FRENCH TOAST WITH PECAN HONEY-BUTTER

Steps:

• For the filling: Peel and cut sweet potato into 1/2-inch chunks. Roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes).
• Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.
• Pecan honey butter: Chop pecans and add to a sauté pan over low heat and toast for a few minutes.
• Meanwhile, melt butter over medium heat in a small saucepan. Add honey and pecans. Heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm.
• For French toast: Combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. Whisk together until dry ingredients are fully moistened and combined with wet ingredients. Warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. Whisk until combined well.
• Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.
• Put 1/2 tablespoon unsalted butter in a large skillet over medium heat. Dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. Cook on griddle or pan for 3 to 4 minutes per side until golden brown. Remove and slice into three slices diagonally; arrange on plates. Top with honey-butter.

SWEET POTATO AND PEAR CASSEROLE

Steps:

• In a greased 1 1/2 quart baking dish, combine the potatoes, 2 T butter, brown sugar, salt, and cinnamon.
• In a small saucepan, blend the honey, 1 T butter, orange peel, and 3 T of reserved pear juice; bring to a boil.
• Arrange the pear halves over the potato mixture, then pour the honey mixture over the top.
• Bake at 350 degrees 30-35 minutes.

MASHED SWEET POTATOES AND PEARS

Steps:

• Place the pears, wine, and water in a small saucepan and bring to a boil over high heat. Turn heat to medium-low and simmer until pears are soft, about 5-10 minutes. Remove pears from wine and reserve.
• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to potatoes to steam dry for a minute or two.
• Stir the reserved pears, evaporated milk, vanilla, brown sugar, butter, cinnamon, and nutmeg into the sweet potatoes and mash until smooth. Transfer to a serving dish and serve hot.