Sweet Potato Toast

Sometimes, when you need to change what you eat, it can feel as though some of the colour and variety disappears from your plate.

Sweet potato toast is a lovely way to bring some of that back. Sweet potatoes are a source of slow-release carbohydrate and fibre, and their vibrant orange colour comes from beta-carotene, which the body converts to vitamin A. They also provide potassium and vitamin C, making them a really nourishing and colourful addition to the plate.

They work brilliantly with both sweet and savoury toppings, making them really versatile.

They're naturally gluten-free, which makes them a useful alternative to bread if you need to avoid gluten. And if you're following a low-residue diet, you can peel the sweet potato and choose your toppings accordingly.

Ingredients

• 1 sweet potato

• Olive oil (optional)

Method

1. Preheat the oven to 200 degrees Celsius (180 degrees in a fan oven) and line a baking sheet with parchment paper to help prevent sticking.

2. Slice the potato approximately 1/4 to 1/2-inch thick using a sharp knife or mandolin. Cut lengthwise if you prefer longer, more toast-like pieces or crosswise for smaller rounds.

3. Arrange the slices in a single layer on the baking sheet. You can drizzle with a little olive oil if you wish.

4. Bake for 15 minutes and then turn the slices over and cook for another 15 minutes. Thicker slices may require a bit more time.

5. Place your favourite toppings on and you’re ready to go!

You can store any leftover sweet potato slices in an airtight container in the fridge for up to 5 days. Then reheat them whenever you want to enjoy them.

Topping ideas

• Smashed avocado, poached or scrambled egg, and a sprinkle of chilli flakes.

• Cottage cheese or ricotta cheese with fresh berries or sliced peaches.

• Greek yoghurt and stewed fruit with a pinch of cinnamon or nutmeg.

• Any nut or seed butter and sliced/grated apple or sliced banana.

• Crème fraiche, sautéed mushrooms and chopped flat leaf parsley.

• Hummus and roasted red pepper.

• Spinach and feta - sauté spinach with garlic until wilted and spread it over the sweet potato toast. Crumble feta cheese on top.

• Tuna salad with cucumber and dill - mix canned tuna with diced cucumber and chopped dill.

• Salsa and black beans - top with a spoonful of your favourite salsa and a scoop of black beans for a Mexican-inspired twist.

• Ratatouille-inspired - spread a spoonful of ratatouille on the toast and sprinkle with grated Parmesan cheese.

• Pesto and cherry tomatoes - spread a thin layer of pesto on the toast and arrange halved cherry tomatoes on top. Finish with a sprinkle of pine nuts.

Feel free to mix and match these ideas in any way you like!