Sweet Potato Toast with Mushroom
Somedays it is good to have some simple and delicious recipes in your repertoire, nothing fancy but tastes divine. Whoever come up with the first sweet potato toast is a genius. You can basically put anything on there. Same way you would get creative with a sandwich but then you have a sweet potato as a base and if you ask me that is so much better. I can’t wait to see what other creations you put together.
For this recipe I will use a portion of the guasacaca I made yesterday as the spread and it will be topped with garlicky mushrooms. A few simple ingredients used in the best way possible. Also because of all the good healthy fats (avocado, ghee) this is quite filling. So, it could either serve as lunch or you have a smaller portion as a little snack.
Sweet Potato Toast with Mushroom
Ingredients
- 2 large sweet potato I used purple
- 200 gram mushroom
- 4 cloves garlic
- 3 tbsp ghee
- 2 tbsp olive oil
- salt
- portion guasacaca
Instructions
- Preheat the oven to 200°C.
- Wash the sweet potatoes, and slice them lengthwise into 4 or 5 slices.
- Place sweet potatoes on baking tray, drizzle olive oil on top and sprinkle with some salt.
- Place in the oven for 30 minutes.
- Meanwhile clean and slice the mushrooms.
- Heat a pan with the ghee and add the garlic once ghee has dissolved to get some fragrance for about 30 seconds.
- Add the mushrooms and make sure to coat all of them in ghee and garlic and add some salt. Cook for another 5-7 minutes.
- Once your sweet potato is done remove from the oven and allow to cool for a few minutes. Proceed with spreading the guasacaca on top of the sweet potato toast and place the mushrooms on top. Drizzle some of the garlicky ghee on top and enjoy!