Brunch lovers are becoming more and more creative on lazy weekend mornings, but if you’re trying to avoid gluten or bread, a brunch menu can be pretty limiting. Whether you have a gluten allergy or you’re simply being more mindful about nutrition, we have a solution that can liberate a drab gluten-free brunch menu—sweet potato toast.Slicing a sweet potato lengthwise into 1/4-inch thick pieces and roasting them in the oven without any oil or seasoning allows the outside of the sweet potato pieces to dry and crisp while the inside becomes tender. After cooling on a wire rack, these pieces can be stored and popped into the toaster to replace a piece of bread for a conventional breakfast toast. These sturdy pieces of sweet potato are firm enough to hold up under a host of different toppings (everything from peanut butter and banana to avocado and sesame seeds), but the center is cooked through just enough to still be easy to eat and enjoy. The following recipe is for a nutritious arugula and egg toast, but feel free to add whatever breakfast toppings sound best to you.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.