If you’re as obsessed with Instagram as we are, you’ll probably have noticed sweet potato ‘toast’ popping up on your feed a lot lately, and it’s with good reason. Following on the cauli-rice and lettuce-leaf burger trend, we’re all for delicious substitutions for our favourite carbs, especially when it’s cheap, cheerful and versatile. We’ve come up with four affordable ways to turn this breakfast trend into a quick, tasty dinner:

 

HOW TO MAKE SWEET POTATO TOAST

The shape of your sweet potato is key, rounder ones are preferable – try not to get any curvy or misshapen ones – unless you don’t mind your toast being wonky. Slice your sweet potato vertically just over ½ cm thick. If you slice it too thick, you can just prick it evenly with a fork and microwave it for about 20 to 30 seconds to start the cooking process. When you’re ready to toast, turn your toaster all the way up to the highest setting and toast your slices at least twice (or longer, if you like the edges crispy!).

 Now for the toppings:

 

 

SMASHED AVOCADO AND TUNA WITH CHILLI SWEET POTATO TOAST

Serves 4

 

8 slices sweet potato toast (see instructions above)

 

1 tin tuna, in brine, drained

1 red onion or spring onion, finely chopped

Juice and zest of ½ lemon

1 tsp chopped mint leaves

½ red chilli, deseeded and finely chopped

1 ripe avocado, peeled and pitted

Salt and black pepper

 

In a bowl, combine the tuna, onion, lemon juice and zest, mint leaves and mix thoroughly.

Scoop the avocado onto the toast, top it off with the tuna mix, sprinkle the chilli on top and season generously.

 

 

BOLOGNESE WITH CHEESE AND ONION SALSA SWEET POTATO TOAST

Make a double batch of this bolognese while you’re at it, then freeze half for a quick dinner another night. TIP: Save some cash by using half the amount of mince, then just add a can of lentils at the end – no one will even taste the difference!

 Serves 4

 

8 slices sweet potato toast (see instructions above)

 

Bolognese

Oil, for frying

250g beef mince

1 garlic clove, crushed

1 onion, chopped

½ carrot, peeled and chopped

½ glass of red wine (optional)

½ x 400g tin tomatoes

½ cup beef stock

½ bay leaf

Salt and freshly ground black pepper

 

Onion salsa

1 spring onion or leek, finely sliced

1 tomato, finely chopped

Handful parsley, roughly torn

Juice of ½ lemon

1 tbsp olive oil

Salt and pepper, to taste

Grated or shaved cheese, to serve

Fresh coriander, to serve

 

Heat a little olive oil and brown the mince in batches until golden. Add the garlic, onion, carrot and sauté until soft. Deglaze the pot with red wine, scraping off the caramelised bits at the bottom. Stir in the tomatoes, stock and bay leaf and simmer for 45 to 60 minutes until reduced and thick. Combine all the onion salsa ingredients and mix thoroughly, ensure all the ingredients are coated fully and set aside.

 

To serve, spread the bolognese over the surface of each sweet potato toast, about 2 tbsp. Sprinkle the grated cheese over. Garnish with the onion salsa and coriander leaves.

 

BEANS ON TOAST: BUTTER BEANS, ROASTED TOMATOES AND FETA

Serves 4

 

8 slices sweet potato toast (see instructions above)

 

Roasted tomatoes

2 whole tomatoes, sliced

Olive oil, for drizzling

Salt and black pepper

 

1 tin butter beans, drained

2 sprigs thyme

1 tbsp olive oil

1 tbsp vinegar or lemon juice

 

Crumbled feta cheese, to garnish

 

Preheat the oven to 200. On a baking tray, arrange the tomato slices evenly, drizzle with olive oil and generously season with salt and pepper. Pop in the oven for 15 to 20 minutes or until caramelised and soft, set aside. Combine the butter beans, thyme, vinegar, oil and set aside.

To serve, top the sweet potato toast with the butter beans, then add the tomato slices, and finish off with crumbled feta cheese.

 

 

MUSHROOMS, POACHED EGG AND BACON SWEET POTATO TOAST

Serves 4

 

8 slices sweet potato toast (see instructions above)

 

8 strips streaky bacon

2 tbsp butter or oil

200g button mushrooms, quartered

2 tsp fresh oregano

Pinch of sugar

½ tsp paprika

Salt and pepper, to taste

 

4 eggs, at room temperature

2 tbsp vinegar

 

Preheat the grill of your oven to its highest setting. Place the bacon on a baking sheet and place under the grill until crispy and golden (about 5 to 10 minutes). Bring a medium pot of water to the boil then add the vinegar. While the water heats up, on a high heat melt the butter in a pan and immediately add the mushrooms, oregano, sugar, paprika and seasoning. Cook for 5 to 10 minutes, then set aside. 

 

To poach the eggs, lower the heat to a simmer. Working with one egg at a time, stir the water once (to create a whirlpool in the centre), then crack an egg into the middle of the pot. Allow the egg to cook for 3 to 4 minutes then, using a slotted spoon, scoop out the egg and place on a side plate while you finish the remaining eggs. To serve, place two strips of bacon on the sweet potato toast, spoon some mushrooms over and finish off with the poached egg.

 

FEED YOUR FAMILY A DINNER THEY WILL LOVE
Use your RCS Card to get groceries at any Checkers, Shoprite, Spar, Shoprite or Pick n Pay, and get everything you need for a fun family dinner! You can use your RCS Card at any of these stores.

 

* Prices were correct at time of publication, but are subject to change.