Loaded Savory Sweet Potato "Toast"

Michal Frischman Recipe By
  • Cooking and Prep: 40 m
  • Serves: 12
  • No Allergens

I'm fully aware that this title is clickbait and want to disclaim that the only way this resembles toast is that it’s a fantastic base to delicious toppings. Also, make the stovetop garlic confit in a huge batch and use the resulting garlic and garlic oil in dressings, sautés, roasted vegetables, and any other savory application to majorly amp up the flavor.



Watch these toasts come to life here!

Ingredients (11)

Sweet Potato “Toasts”

Balsamic Glaze

Garlic Confit

Sommelier Suggests

Start Cooking

Prepare the Garlic Confit

  1. In a small saucepan heat the garlic and oil over medium-low heat until garlic is fork tender but not yet browned, about 10 minutes.

  2. Cool and move to a glass or plastic storage container.

Note:

Can be stored in the fridge for up to two weeks.

Prepare the Balsamic Glaze

  1. Bring to a gentle simmer in a small saucepan and allow to simmer until reduced, about seven minutes. Cool and store in an airtight container.

Note:

Can be stored in the refrigerator for up to two weeks.

Prepare the Sweet Potato “Toasts”

  1. Preheat oven to 400 degrees Fahrenheit. Cover two aluminum baking sheets with Gefen Easy Baking Parchment Paper.

  2. Slice the sweet potatoes into quarter- inch-thick slices lengthways and use the four middle slices. Lay them on the sheets and lightly brush both sides with garlic oil. Sprinkle with salt.

  3. Roast until tops are beginning to brown, about 20–25 minutes.

  4. Meanwhile, in a large sauté pan, salute mushrooms in another tablespoon of garlic oil and season with salt. When browned, remove and add the chicken and cook until fully opaque. Add the mushrooms back and the white wine. Cook another three to four minutes or until the alcohol cooks out. Remove from heat.

  5. When sweet potatoes are ready, remove them to serving platter or plates, then spread one clove roasted garlic on each sweet potato toast. Top with chicken and mushrooms, arugula, and drizzle with balsamic glaze.

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