Hello everyone! Apologies for not getting this post up last week as it was supposed to – I feel like I’ve been repeating myself in every post so far but yes, things have been hectic. Amongst the hecticness I speak of, my sister also arrived back from Singapore last week. Other than that, nothing exciting has happened over the past week – the week ahead though will definitely be one to remember.

Anyway, I’ll keep tonight’s introduction short and just dive straight into the recipe. To recap, the theme for this month on Amcarmen’s Kitchen is to hero Sweet Potatoes for breakfast! At the beginning of he month, I shared Savoury Orange Sweet Potato Toasts 3 Ways for you, and tonight I’m going to share you a Sweet Purple Sweet Potato Toasts 3 Ways for those who prefer a sweet option rather than savoury to kick start their mornings!

Preparing your Sweet Potato Toasts

PREP TIME 10 MINS | COOKING TIME 20 MINS* | MAKES 5 SLICES**

*Baking time time will vary depending on the size and thickness of your sweet potato slices.
**Or how-ever-so-many slices you can get from a single sweet potato

INGREDIENTS

• 1 large purple sweet potato, wash and dried

METHOD

1. Preheat oven to 180C (350F or gas mark 4). Place a wire rack on a large rimmed baking sheet.
2. Trim both ends from the sweet potato using a knife and slice them lengthwise into 1/4-inch thick slabs using a knife or mandolin slicer.
3. Arrange the slabs in a single layer on the wire rack and bake for about 15-20 minutes or until the potatoes are tender, but not fully cooked.
4. Remove the potatoes from the oven and allow them to cool on wire rack completely before transferring to a storage container. They can be stored in the fridge for up to 4 days.

When it’s go-time simply add the desired number of slices to your toaster and toast away. Setting it on the highest setting takes only one toasting cycle to get them how I like them (warm, bubbly and crispy on the edges). Just be wary that yours may need more or less depending on the toaster that you are using. Adjust to your liking!

Notes/Tips:

• • Look for sweet potatoes that are relatively shaped like a tube so that they’re easier to slice.
  • Don’t remove the skin because fibre in it is good and it helps the slices hold up better during storage.
  • Using a mandolin slicer gives you uniform slices of sweet potatoes, and is easier and safer than using a big knife.
  • Allow them to cool completely after baking before stacking them in a container or they’ll get sweaty and will definitely take longer to toast when you’re ready to eat them.

Now the fun starts – you get to add toppings! The possibilities are pretty much endless but these three are my absolute favourite combinations for a yummy start to my day – the sweet edition!

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Blackberries & Buttermilk Caramelised White Chocolate

PREP TIME 5 MINS | COOKING TIME 5-10 MINS | SERVES 1

INGREDIENTS

• Blackberries, fresh or frozen (thawed)
• Sweet potato slice(s)
• Whittaker’s West Coast Buttermilk Caramelised White Chocolate (Artisan Collection), roughly chopped

METHOD

1. Place the sweet potato slices into a toaster and toast on the highest setting until warm, bubbly and crispy on the edges.
2. Top with the above garnishes and enjoy!

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Banana, Blueberries & Peanut Butter

PREP TIME 5 MINS | COOKING TIME 5-10 MINS | SERVES 1

INGREDIENTS

• Banana slices
• Blueberries, fresh or frozen (thawed)
• Chia seeds
• Granola
• Peanut butter
• Sweet potato slice(s)

METHOD

1. Place the sweet potato slices into a toaster and toast on the highest setting until warm, bubbly and crispy on the edges.
2. Top with the above garnishes and enjoy!

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Strawberries & Goats Cheese with Balsamic Reduction

PREP TIME 5 MINS | COOKING TIME 5-10 MINS | SERVES 1

INGREDIENTS

• Balsamic reduction
• Goats Cheese
• Lemon zest
• Strawberry slices, fresh
• Sweet potato slice(s)

METHOD

1. Place the sweet potato slices into a toaster and toast on the highest setting until warm, bubbly and crispy on the edges.
2. Top with the above garnishes and enjoy!

And there you have it – three simple ways you can make you mornings sweeter, brighter, full of colour, healthier, and energising altogether! I’ll TRY to get the last post for the month up, if not on Wednesday night, then on Thursday night hopefully – fingers crossed!

BON APPÉTIT

– Ally xx