Maple-Glazed Sweet Potato Toast
A little bit sweet and a little bit savory, with crunch from toasted pumpkin seeds, these toasts make a satisfying breakfast when the weather turns cold. Use good-quality bread from your local bakery, or—for the ultimate treat—make it with fresh homemade bread. Common orange-fleshed sweet potatoes work great, but if you’ve never tried Japanese sweet potatoes, give them a try in this recipe. Recognizable by their purple skin, they have cream-colored flesh that’s slightly denser and sweeter than that of other sweet potatoes.
Ingredients:
- 1 small sweet potato or Japanese sweet potato, about 6 oz. (185 g), cut lengthwise into 1/2-inch (12-mm) slices
- 2 Tbs. maple syrup, plus more for drizzling
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 slices whole-wheat or rustic country-style bread, toasted
- 1/4 cup (2 oz./60 g) regular or vegan cream cheese
- 1 Tbs. pepitas (toasted pumpkin seeds)
- Fresh basil leaves for garnish
- Flaky sea salt
Directions:
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss together the sweet potato, maple syrup and olive oil. Season with kosher salt and pepper. Transfer the sweet potato slices to the prepared baking sheet and spread in a single layer.
Roast, turning the slices over halfway through, until the sweet potato is tender and caramelized, about 25 minutes. Let cool slightly.
Spread the toasted bread with the cream cheese and top with the sweet potato slices. Sprinkle with the pumpkin seeds, drizzle with maple syrup and garnish with basil leaves. Season with sea salt and pepper and serve immediately. Serves 1 or 2.
Williams Sonoma Test Kitchen
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