by Megan Winfrey

When it comes to food trends, I'm usually ready to see them fade. But this one can hang around forever, and I'll be doing my part to make sure it does. If you haven't heard of sweet potato toast yet, you will, and it will change your life! This is the perfect breakfast or snack for gluten free folks, or those looking to eliminate carbs. It is incredibly versatile - anything that you'd put on regular toast will work - including but not limited to peanut butter and jelly, strawberries and nutella, fried eggs and fresh greens, shredded pork and cheese, even avocado and lime. It is incredibly light and healthy, but also filling, keeping me satisfied and sharp all the way to lunch. Get ready to fly through those sweet potatoes, because sweet potato toast is sure to become the new family favorite!

Sweet Potato Toast with Avocado & Pea Tendrils

• 1 large sweet potato, sliced 1/4" thick
• 1/2 an avocado, sliced
• 1/4 cup pea tendrils
• Sprinkle of salt
• Sprinkle of cumin
• Squeeze of fresh lime juice
• Drops of hot sauce

Wash the sweet potato well and peel if desired, or leave the skin on. When slicing, be careful not to slice too thick or too thin. Too thin will get crispy, and too thick will take much longer to cook.

Place two sliced sweet potatoes into the slots of your toaster, set the temperature as high as it will go, and start toasting. Depending on your toaster, it may take up to 6 rounds to fully cook the sweet potatoes - mine took 4, but it's pretty new. You want the sweet potatoes to be tender throughout, with some burn marks for added flavor. Next, add your toppings! I started with sliced avocado, a dusting of cumin and salt, a few pea tendrils, and finished off with a squeeze of lime and a few drops of Valentina's (my favorite hot sauce).

I'd love to hear how you all top your sweet potato toast! Leave your recipes in the comments below.