8:59 pm - Monday, April 6 2020
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smashed avocado sweet potato toast

Looking for a super simple and nutritious snack?  Check out my dish using sweet potato as toast; a good solution for those who have food allergies while not compromising on taste or nutrition.  Sweet potatoes are a great way to promote a healthy gut.  Fiber from sweet potatoes stay within the digestive tract and provide a variety of gut-related health benefits.  A healthy gut helps keep your immune system strong and there’s new evidence to support that the gut and brain talk to each other.  So, for a simplified explanation of this, click here.

You can cook sweet potatoes similar to the way you would any potato, but I’ll bet you never used a toaster!  Sliced thin enough, you can.

1 ripe avocado, peeled and stone removed
1 small clove garlic, minced
sea salt and freshly ground black pepper
sesame oil
1 sweet potato

Wash and pat dry the sweet potato.  Trim the ends and slice about 1/4-inch thick but not thicker.  Cut in half if too long to fit into your toaster.  On a cutting board, add avocado flesh and smash with a fork.  Season with sea salt and freshly ground black pepper; mix in.

Place sweet potato slices in the toaster and adjust heat control to medium-high.  Because each toaster is different, you may need to pop back into the toaster if not cooked.  You only need the slices to be al dente.  Remove from the toaster, and slather smashed avocado.  Drizzle with sesame oil and serve immediately.

The Culinary Chase’s Note:  These were absolutely delicious!  If you don’t fancy using your toaster, place slices in the microwave and cook until al dente.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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