Breakfast is one of the meals that I try to mix up a lot because a girl can only eat so many eggs, am I right? As you know by now I love my avocado toast, but if I know I am having pasta or bread for one of my other meals that day, I dont like to eat toast in the morning. So one day while looking for inspiration in my cabinets (read: glaring into them for long periods of time whilst both hands are still on the doors as if they are supporting me because apparently I am too hungry to hold myself up), I suddenly spied some sweet potatoes. I thought first of a sweet pot hash but then I realized that if I sliced them real thin and browned them, they might make a nice little toast. So I did, and they were nice...so nice that I had to share.
1 Sweet Potato
Vegan Cheese Spread (I use my own, or Miyokos cream cheese, but you can use real cream cheese if your body tolerates it)
Jalapeno sliced thin
Sauerkraut (I use my own but you can also use a good store bought brand)
Everything Bagel seasoning
Extra Virgin Olive Oil
Heat oven to 350 degrees
Thinly slice a big sweet potato the long way (not in rounds).
Grease baking sheet with olive oil.
Place potato slices on baking sheet and rub olive oil on the tops.
Bake for about 20 minutes, flipping half way through.
Turn oven to broil and then broil on hi until golden brown, flip and repeat.
Take slices out and let cool.
Spread cheese spread on top of potato slices.
Top with the rest of the desired ingredients.
I hope you enjoy this easy and delicious recipe. It satisfies my toast craving and fills me up. Let me know what you think. Bon Appetit!