Sweet Potato Toast With Cheesy Beans Food

SWEET POTATO FRENCH TOAST

Steps:

• Whisk together the sweet potato, eggs, cinnamon, and nutmeg until smooth. Dip the bread into the egg mixture on both sides for several seconds until the bread is moist all the way through.
• Heat a large, lightly-oiled skillet over medium heat. Cook the French toast in batches until golden brown on each side and no longer wet in the center, about 4 minutes per side.

BAKED SWEET POTATOES & BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times with a fork, then cook them in the microwave on High for 8 mins or until soft. Rub with 1 tsp of the paprika, 1 tsp of the oil and some seasoning. Transfer to a baking tray, put in the oven and cook for 10-15 mins until crispy.
• Meanwhile, make the beans. Cook the onion in the remaining oil until soft. Add the garlic, sugar, vinegar, Worcestershire sauce and the remaining paprika, and cook for a further 1-2 mins until sticky. Tip in the beans, tomatoes and a splash of water, and simmer until the sweet potatoes are ready.
• Serve the sweet potatoes with the beans on top, a dollop of soured cream and a pinch of paprika, if you like.

BBQ BAKED BEANS

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• Peel the onions and garlic, then finely slice with the chilli. Peel and chop the carrots. Put all these into a large roasting tray and place on a medium heat with a lug of oil, the paprika, cumin and chilli flakes. Cook for 20 minutes, or until softened, stirring regularly.
• Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, sea salt and black pepper, place on a baking tray and put aside.
• When the time's up, stir the passata into the tray, add a splash of water to the empty jar, swirl it around and pour it in along with the beans (juice and all). Drizzle over the BBQ sauce, season lightly and stir well.
• Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the oven for around 1 hour, or until bubbling, baked and gorgeous, adding a splash or two of water to loosen, if needed.
• Put the tray of sweet potatoes into the oven for the same amount of time, or until soft and cooked through.
• Around 20 minutes before the beans are ready, tear the bread into rough chunks and toss with a drizzle of oil in a roasting tray.
• Grate over the Cheddar (if using), then place on the bottom shelf of the oven for around 15 minutes, or until crispy and golden, to make croutons.
• Remove everything from the oven, tear up or squidge open the potatoes, and serve with the beans, dollops of yoghurt and the homemade croutons to mop up that delicious sauce, with a simple green salad on the side.

SWEET-POTATO TOAST 4 WAYS

Steps:

• Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.

CHEESY SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place an oven rack in the middle of the oven. Butter a 2-quart casserole dish.
• Mix together smoked Cheddar cheese and Parmigiano-Reggiano cheese in a large bowl. Set aside 1/3 of the cheese mixture in a small bowl for topping.
• Stir heavy cream, garlic, thyme, kosher salt, and pepper into the large bowl with the cheese mixture. Add sweet potatoes and combine using your hands until every potato slice is fully coated with mixture and not stuck together.
• Pick up potato slices a small handful at a time and organize into stacks. Arrange neatly in the prepared casserole dish with potato edges aligned vertically. Begin by placing potato stacks around the perimeter of the dish, working towards the center to create a tightly packed spiral.
• Pour leftover cheese and cream mixture over potatoes until mixture comes halfway up the sides of the casserole dish, making sure not to add too much, as it will bubble over. Cover tightly with aluminum foil.
• Bake in the preheated oven for 30 minutes.
• Remove foil and continue baking until top is golden brown and starting to crisp, about 30 minutes more.
• Remove from the oven and sprinkle with remaining smoked Cheddar cheese and Parmigiano-Reggiano cheese. Return to the oven and bake until dark brown and crispy on top, about 30 minutes more.
• Remove from the oven. Let cool 5 to 10 minutes, and serve hot.

CHEESY GARLIC SWEET POTATOES

Steps:

• Heat oven to 220°C | 425°F. Brush the potatoes with the garlic butter and season each potato with salt and pepper. Arrange cut-side down on a lightly greased baking sheet until golden brown and the flesh is tender (about 20-30 minutes, depending on your oven).
• Remove them from the oven, flip them cut-side up (skin side down) and top with the mozzarella, parmesan and parsley.
• Change oven settings to broil on low or medium heat and broil until the cheese is golden and melted (about 2 minutes). Sprinkle with more salt and pepper, if desired. Serve warm.

EASY BAKED BEANS ON TOAST (BRITISH-INSPIRED)

Steps:

• Heat a large pot over medium heat. Once hot, add olive oil (or avocado oil or water), shallot, salt, and pepper and sauté until translucent and tender - about 3-5 minutes.
• Add garlic powder (or minced garlic) and stir. Then add all the remaining sauce ingredients to the pot: water, cider vinegar, tomato paste, yellow mustard, maple syrup, unsulphured molasses. Stir again to combine. Whisk if needed to break up any clumps.
• Add the drained and rinsed beans and stir to coat. Turn the heat to medium-high and let the mixture reduce for 8-10 minutes (you should be able to hear and see the sauce bubbling). If the sauce starts to spit, turn the heat down slightly. Avoid covering the pot or the sauce won't reduce quickly.
• Stir often to avoid sticking. After 10 minutes the baked beans should be done and there will be some sauce coating the beans. Turn off the heat. Taste test and adjust, adding more salt for overall flavor, maple syrup for sweetness, apple cider vinegar for tang, or molasses for depth of flavor. Place a lid on the pot to keep the beans warm.
• If serving with toast (we prefer hearty sourdough), put your bread in the toaster. Once golden brown, remove - usually within 3 minutes.
• Once toasted, option to butter your toast with vegan butter or drizzle with olive oil. Then top with the piping hot beans.
• Best when fresh and eaten with a knife and fork. The toast will turn a little wet where the sauce lands, and that's how it's typically eaten. Alternatively, serve on a baked potato. Optionally, garnish with arugula, roasted cherry tomatoes, or wilted spinach.
• Store leftover beans covered in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. Reheat in a saucepan over medium heat until hot (adding a bit of water to thin as needed if too thick).

SWEET POTATO TOAST

Steps:

• Cut sweet potato into 1/4-inch slices.
• Pierce each slice with a fork. Par-cook in the microwave for 3 minutes, flipping halfway through.
• Toast on the highest setting of your toaster until tender when pierced with a fork (this will vary depending on your toaster, you may have to do it twice).
• Top with Avocado, fried egg, chili flakes, almond butter, berries, banana, Nutella, or any favorite topping of your choice!

CHEESY BEANS ON TOAST

Steps:

• Put the beans in a saucepan and warm over medium heat until beginning to bubble.
• Meanwhile toast the bread.
• Once toasted, butter the bread and place slices side by side on a plate.
• Pour the heated beans over the bread.
• Scatter the grated cheese over the top and serve!
• Some people add worcestershire sauce or hot sauce over the top at this stage. Personally I like it just as it is!

SWEET POTATO TOAST WITH 'CHEESY' BEANS

Steps:

• Place the baked beans in a saucepan and cook over a medium heat for 4-5 minutes.
• Heat the coconut oil in a frying pan, slice the tomatoes and mushrooms, then fry until softened.
• Slice the sweet potato and toast in the toaster or under the grill until cooked through.
• When the sweet potato is ready, plate up and serve with the beans, tomato, mushrooms, nutritional yeast, black pepper and coriander on top.