Pumpkin Spice Peanut Butter Sweet Potato Toast
Sweet Potato Toast is the new Avocado Toast. Every blogger is making it and sharing it on social media and it all looks so great! I love sweet potatoes, I eat them at least 3 times a week in my breakfast (shredded into pancakes- one of these days I will get around to sharing that recipe!) or in my lunch (usually roasted in one of my lunch bowls). So I decided to try out peanut butter sweet potato toasts!
The Pumpkin Spice Peanut Butter variety to be exact.
I was planning on using regular peanut butter when I wrote this recipe, but when I went shopping I found Wild Friend’s Pumpkin Spice Peanut Butter, and I knew I had to use this instead. It is a seasonal flavor, but I found it at Fred Meyer’s for $5. If you can’t find this kind, here are some other tasty options:
- Regular peanut butter (or other nut butter).
- Regular peanut butter (or other nut butter) topped with pumpkin spice.
- Pumpkin butter (Trader Joe’s makes a great one)
Back to the recipe!
So, I had my pumpkin spice peanut butter, my sweet potatoes, and my toppings all ready to go. First step: cut the sweet potatoes into toast shapes. Easy? Not really. Sweet potatoes are a little stiffer than regular russet potatoes and I almost cut a finger off a couple times. It doesn’t help that sweet potatoes are usually oddly shaped! Try to find the most “potato” looking ones, cut the bottom off so there is a flat surface and then cut from top to bottom with a very sharp knife! Toasts should be about 1/4 of an inch thick, mine were anywhere from paper thin to 1/2 an inch thick- which was rough when it came time for baking them.
Speaking of baking (and toasting!)…
When reading the best ways to create sweet potato toasts, the times ranged from 20 minutes to 40 minutes in the oven, then some said to toss in a skillet after and some said to put them in the toaster and even more said they were fine straight out of the oven! So it clearly has a margin of error and everyone’s ovens are different. For me, I roasted at 375 for 20 minutes, checked them, and stuck them in for another 5 minutes. Then I toasted them in the toaster for 3 minutes to get a “crisp” aspect to them. They never turned crisp like toast, but they were a delicious texture! Feel free to experiment with your oven, stove, and toaster.
Last but not least: toppings!
I used maple syrup & walnuts, but feel free to mix it up. Honey, chia seeds, and cranberries? Agave syrup and pistachios? Cinnamon and brown sugar? You do you!
Stay tuned later this week: I have an exciting new project for your Christmas menus! Hit that “subcribe” button up top to stay in the loop, or follow me on Instagram at @sweetbasilthyme.