Maple-Glazed Sweet Potato Toast

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 1 to 2

A little bit sweet and a little bit savoury, with crunch from toasted pumpkin seeds, these toasts make a satisfying breakfast when the weather turns cold. Use good-quality bread from your local bakery, or—for the ultimate treat—make it with fresh homemade bread. Common orange-fleshed sweet potatoes work great, but if you’ve never tried Japanese sweet potatoes, give them a try in this recipe. Recognisable by their purple skin, they have cream-coloured flesh that’s slightly denser and sweeter than that of other sweet potatoes.

INGREDIENTS:

1 small sweet potato or Japanese sweet potato, about 6 oz. (185 g), cut lengthwise into 1/2-inch (12-mm) slices
2 Tbs. maple syrup, plus more for drizzling
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper
2 slices whole-wheat or rustic country-style bread, toasted
1/4 cup (2 oz./60 g) regular or vegan cream cheese
1 Tbs. pepitas (toasted pumpkin seeds)
Fresh basil leaves for garnish
Flaky sea salt

Directions:

Preheat an oven to 400°F (200°C). Line a baking tray with baking paper.
In a bowl, toss together the sweet potato, maple syrup and olive oil. Season with kosher salt and pepper. Transfer the sweet potato slices to the prepared baking tray and spread in a single layer.
Roast, turning the slices over halfway through, until the sweet potato is tender and caramelised, about 25 minutes. Let cool slightly.
Spread the toasted bread with the cream cheese and top with the sweet potato slices. Sprinkle with the pumpkin seeds, drizzle with maple syrup and garnish with basil leaves. Season with sea salt and pepper and serve immediately. Serves 1 or 2.

Maple-Glazed Sweet Potato Toast