Best 7 Potato Toast Recipes

SWEET-POTATO TOAST 4 WAYS

Steps:

• Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.

LOUISIANA SWEET POTATO FRENCH TOAST WITH PECAN HONEY-BUTTER

Steps:

• For the filling: Peel and cut sweet potato into 1/2-inch chunks. Roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes).
• Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.
• Pecan honey butter: Chop pecans and add to a sauté pan over low heat and toast for a few minutes.
• Meanwhile, melt butter over medium heat in a small saucepan. Add honey and pecans. Heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm.
• For French toast: Combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. Whisk together until dry ingredients are fully moistened and combined with wet ingredients. Warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. Whisk until combined well.
• Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.
• Put 1/2 tablespoon unsalted butter in a large skillet over medium heat. Dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. Cook on griddle or pan for 3 to 4 minutes per side until golden brown. Remove and slice into three slices diagonally; arrange on plates. Top with honey-butter.

SWEET POTATO FRENCH TOAST

Steps:

• Whisk together the sweet potato, eggs, cinnamon, and nutmeg until smooth. Dip the bread into the egg mixture on both sides for several seconds until the bread is moist all the way through.
• Heat a large, lightly-oiled skillet over medium heat. Cook the French toast in batches until golden brown on each side and no longer wet in the center, about 4 minutes per side.

SWEET POTATO TOAST

Steps:

• Bring a large pot of water to a boil. Add sweet potato; cook until tender when pierced with a fork, 15 to 20 minutes. Drain and cool until easily handled, 5 to 10 minutes. Peel potato and mash with a fork.
• Heat oil in a large skillet over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in broth and garlic; cook, stirring occasionally, until onion is very tender, about 3 minutes.
• Combine mashed potato, onion mixture, milk, parsley, basil, onion powder, cumin, and cinnamon in a blender; puree until smooth.
• Toast bread slices; spread potato mixture on top.

CHICKEN SALAD SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
• Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
• Remove from toaster and let cool enough to handle.
• Spread chicken salad evenly across sweet potato toast.
• Garnish with green onion.
• Enjoy!

ALMOND BUTTER & FRUIT SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
• Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
• Remove from toaster and let cool enough to handle.
• Spread almond butter evenly across sweet potato toast.
• Top with fresh blueberries, pomegranate seeds.
• Enjoy!

POTATO TOAST

Steps:

• Lightly dry roast the potatoes in a non-stick frying pan to dry out the water.
• Heat 2 tsps. oil in a pan
• Add onions and green chillies to it.
• Saute until the onions are softened.
• Add the mashed potatoes, corriander and mint leaves, red chilli powder, Knorr chicken stock powder and lime juice.
• Mix well.
• Remove from heat.
• Spread a thick layer of potato mixture on each bread slice.
• Brush over with the beaten egg (seasoned with a little Chicken stock powder).
• Shallow fry in hot oil until lightly browned and cooked on both sides.
• Serve hot with Tomato ketchup!