Mashed Sweet Potato Toast

Savory toast has become a cheerful fixture of American breakfast tables, and this plate leans into roasted sweet potato. The flesh is mashed with garlic and lemon, then piled on sourdough with fried sage, goat cheese, and crunchy pepitas.

Serves 4 · 10 min prep · 55 min cook

Estimate for one serving

• 340 cal
• 10g protein
• 48g carbs
• 13g fat
• 3g fiber

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Ingredients

• 2 large medium sweet potatoes
• 8 leaves fresh sage leaves
• 4 slices thick-sliced sourdough bread
• 3 tbsp extra-virgin olive oil
• 1 garlic clove
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup crumbled goat cheese
• 3 tbsp toasted pepitas
• 1 tsp fresh lemon juice
• 1/4 tsp red pepper flakes
• 1 cup microgreens or arugula

Instructions

1. 1Preheat the oven to 400°F. Pierce the sweet potatoes several times with a fork, place them on a baking sheet, and roast for 45 to 55 minutes until completely soft when squeezed.
2. 2While the potatoes roast, heat olive oil in a small skillet over medium heat and fry the sage leaves for 30 to 45 seconds until crisp; transfer to a paper towel and sprinkle lightly with salt.
3. 3Once cool enough to handle, split the sweet potatoes, scoop the flesh into a bowl, and mash until mostly smooth with a few soft chunks remaining.
4. 4Stir in the remaining olive oil, minced garlic, lemon juice, salt, black pepper, and the red pepper flakes until the mash is silky and fragrant.
5. 5Toast the sourdough slices in a toaster or under the broiler until deeply golden and crisp on the outside.
6. 6Spread a thick layer of the warm mashed sweet potato evenly over each toast, going all the way to the edges.
7. 7Crumble the goat cheese over the mash so it softens slightly from the heat.
8. 8Scatter the toasted pepitas and the fried sage leaves across the toasts for crunch and herbal perfume.
9. 9Top each toast with a small handful of microgreens or arugula and a final light dusting of red pepper flakes.
10. 10Serve immediately while the toast is still crisp and the mash is warm.
11. 11For a heartier plate, add a soft-poached egg on top of one or two of the toasts.
12. 12Any leftover mash keeps well refrigerated and reheats gently with a splash of water the next day.