We load this sourdough toast up with sweet potatoes, fresh greens, heirloom tomatoes, and charred spicy maple sweet potatoes. It’s a perfect summer brunch.
I love a good brunch toast and this toast is especially delicious! We pile flavorful ingredients atop a perfectly chewy-crunchy piece of sourdough toast. We prepare this sourdough toast with sweet potatoes, fresh, peppery greens, charred spicy maple sweet potatoes, and fresh heirloom tomatoes. It’s an easy way to clean out your fridge without losing flavor.
To make this recipe, simply toast your bread, dress the greens, slice your tomato and set everything aside. Next, you just need to make the spicy maple sweet potatoes. In this recipe, I use Thai chili peppers but you can use crushed red pepper, cayenne, or minced jalapeño or habanero! It really just depends on what you have and how spicy you like it.
To make the sweet potatoes, simply cook them with a shallot in a little oil until beginning char. Once they’re fork-tender, season them with salt and pepper. To finish the sweet potatoes, you just need to add the Thai chili pepper and maple syrup and cook over medium heat until the chili pepper is softened and the syrup is thickened and sticks well to all of the potatoes.
To serve this brunch toast, just pile everything on! I like to throw the dressed greens on top of the toast and then arrange two slices of tomato on top and then pile on those delicious spicy maple sweet potatoes. To finish the dish, I drizzle with a touch of extra virgin olive oil and a sprinkle of flaky sea salt.
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Sourdough Toast with Sweet Potatoes
- Baking sheet
- 2 thick slices of sourdough bread buttered on each side
- 2 ounces tender baby greens
- 1 large ripe tomato trimmed and sliced into 4 rounds
- 3 teaspoons extra virgin olive oil divided, plus more for serving
- Salt and pepper to taste
- 2 small sweet potatoes peeled and cubed
- 1 shallot peeled and diced
- 1 Thai chili pepper optional, trimmed and minced (or use crushed red pepper)
- 2 tablespoons maple syrup more or less depending on preference
- Preheat the oven to 300ºF.
- Dress the greens with 1 teaspoon extra virgin olive oil and a sprinkle of salt and pepper. Set aside.
- Transfer the tomatoes to a paper towel lined plate and sprinkle with salt. Set aside.
- Heat the remaining 2 teaspoons oil in a skillet over medium heat. Add the sweet potatoes and cook for 10 minutes until they begin to char and brown, stirring regularly. Add the shallot and cook an additional 10-15 minutes, adjusting the heat as necessary, until the sweet potatoes are fork tender and the shallots are softened. Season with salt and pepper. Turn the heat to low.
- As the sweet potatoes are cooking, transfer the bread to the oven on a baking sheet until toasted. Turn off the oven after 10 minutes and keep the bread warm in the oven.
- Add the minced Thai chili pepper or a sprinkle of crushed red pepper if using and add the maple syrup. Turn the heat to medium and cook until the potatoes are well coated, about 1-3 minutes more. Turn off the heat.
- To Serve: Place each toast on a plate and pile the dressed greens on top. Place two tomato rounds on top of each toast and pile the sweet potatoes on top. Drizzle each toast with a touch of extra virgin olive oil and garnish with flaky sea salt, if desired. Enjoy!