Sweet Potato Toast with Mushrooms and Tomato Relish

I don’t know about you but during the week I’m far too busy for a complicated breakfast routine. However the weekends are a different story. At my place the weekends are for take my time, lots of strong coffee, cooking in my pj’s, lazy family brunches. My Sweet Potato Toast with Mushrooms and Tomato Relish is an absolute winner for weekend brunch. In fact, it’s so good that I’d actually change out of my pj’s and invite friends around to enjoy it with me!

You ever tried sweet potato toast before? I hadn’t even thought of it until very recently when a good friend of mine and I were talking about food and she suggested I give it a go.

This friend suggested popping thinly sliced pieces of sweet potato in the toaster, which would be a brilliant idea… if I had a toaster. You see, when I moved into my new place I decided that I didn’t want too much stuff. I was making a fresh start and I’ve never been someone who measures my worth by the amount of stuff I have. I wanted to live as simply as possible. That means, I no longer own a microwave, a toaster, a blender, none of that kinda stuff.

Note:

I did bring my food processor with me because I can’t live without my homemade dips and spreads 😉

So what’s a girl to do? Improvise of course! I may not own a toaster but I do have a grill and a griddle pan. So I make my Sweet Potato Toast on the griddle pan. The flavour is out of this world and I love the little tiger stripes it creates. But you can use a toaster if you like. Whatever is easiest for you.

Another really important component is good quality tomato relish. I’m obsessed with Woods Tomato Relish at the moment. It’s sweet and tart with a real kick not to mention completely vegan and gluten free. Tomato relish is one of those condiments that just makes everything taste better. It works great in a sandwich, on toast, on a pie, hot dog, or burger. It’s brilliant! And even though I normally make stuff like this from scratch the Tomato Relish from my friends at Edlyn Foods is so delicious and convenient that I don’t bother making it anymore.

So next time you’re thinking about having a bit of toast with mushrooms and the works why not reach for the sweet potato? It’s a great alternative that’s full of nourishment, kind to your belly, and bloody scrumptious! Give it a go and let me know what you think. xx

Sweet Potato Toast with Mushrooms and Tomato Relish

Serves 4

1 medium sweet potato (washed and scrubbed but leave the skin on)

For the smashed avocado:

1 large avocado

the juice of 1/2 a lemon

salt to taste

For the mushrooms:

4 cups of sliced button mushrooms

2 tbs olive oil

salt and pepper to taste

To serve:

Woods Tomato Relish

a small handful of fresh flat leaf parsley (roughly chopped)

4 cups baby spinach leaves

Chilli flakes (optional)

Method:

Start by roasting your mushrooms. Pre heat the oven to 200C and line an oven tray with baking paper. Evenly spread the sliced button mushrooms out on the tray (you may have to use two trays or do two batches if there’s not enough room). Drizzle with the olive oil, sprinkle with salt and pepper and put them in the oven to cook for around 15-20 minutes. Set aside when ready
For the sweet potato toast, using a sharp knife or mandoline cut long-wise into thin slices. You want roughly 3-4 pieces per person. Now, you can either pop them in the toaster on a medium heat (depending on your machine, might take a little trial and error) or you can do them on the griddle pan like I do.
To toast the sweet potatoes on the griddle pan, get your pan nice and hot then batch cook your sweet potato slices dry (no oil). This takes around 5 minutes each side.
While your toast is cooking you can get on with making your smashed avocado. In a clean glass bowl, scoop the avocado flesh from the skin and roughly mash with the back of a fork. Add a pinch of salt and just a little of the lemon juice and gently mix through. Have a taste, you can add more lemon juice if you like or if you’re happy with the strength then simply set it aside.
Once all your sweet potato pieces are nice and toasty it’s time to plate up! Evenly divide the toast between 4 plates. Start with your smashed avocado, then the roasted mushrooms. Now add a dollop of Woods Tomato Relish then sprinkle with the roughly chopped parsley and the chilli flakes. Serve with the baby spinach on the side.