Time: 55 min.
Complexity: easily
Quantity: 6 canapés

Sweet potato toast is a healthy, gluten-free alternative to bread. While the flavor of sweet potatoes isn't quite like that of crusty bread, they have their own charm, making them perfect for breakfast sandwiches or snacks. Sweet potatoes are sliced ​​into rectangular slices, boiled until half-cooked, then pan-fried and topped with an avocado spread, fresh cilantro, and pepper. Simple and delicious. You can use this recipe as a base and experiment with other toppings, like tomato or scrambled eggs, to add to the avocado.

Ingredients:

• 3 medium sweet potatoes
• Neutral vegetable oil, for frying
• 3 ripe avocados
• 0.5 cups olive oil
• 1/4 cup chopped fresh cilantro
• 2 tsp Aleppo pepper
• Juice of 1 lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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sweet potato, Avocado, chili pepper, lemon juice

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Preparation:

Step 1
• Slice the sweet potatoes lengthwise into 1 cm thick slices. Place them in a large saucepan filled with water and add a pinch of salt. Cover and simmer over low heat until slightly tender, then drain.
Step 2
• Heat a little vegetable oil in a dry frying pan over medium heat. Add the sweet potato and fry on both sides. Season with salt and pepper and set aside.
Step 3
• Remove the avocado pits and scrape the flesh from the skin into a bowl. Add olive oil, chopped cilantro, Aleppo pepper, lemon juice, and a pinch of salt. Mix until smooth.
Step 4
• Spread avocado spread over sweet potato slices.

Votes: 7

Author of the recipe - Marc Murphy is an executive chef, restaurateur, and television personality.