Because toast topping possibilities are seemingly endless and you can get pretty darn creative while maintaining a pretty edible breakfast/lunch/snack/dinner/dessert situation.
So yeah, it is fall.
Which means beaucoup de squash, pumpkin (which is squash but it gets it’s own category for obvious reasons… diva), apples and pears (within reason, why are they so hard to digest??), Brussels sprouts (just kidding, grosss), and sweet potatoes!
Sweet potato is the star today because it’s delicious, sweet (no s***), creamy, andddd healthy!
Plus easily spreadable, which is key for a prime toast experience.
Earthy sweet potato and tropical coconut are kind of besties, in case you didn’t know, so naturally they are making an appearance together.
Coconut is showing up nice and toasted–summer tans haven’t completely faded over here yet.
And sweet potato is arriving in her own skin, baked.
Welcome to Seattle.
Sweet maple syrup, fragrant ground cinnamon, nutty almond butter, and salty salt are invited to this shindig to complete the toast party.
Let’s not forget wholesome wholegrain bread.
P.S. If you’re gluten-free, why yes, use your favorite gluten-free bread.
P.P.S. Hot, warm, room temp, or chilled sweet potato will do. Let’s not make life more complicated than necessary.
P.P.P.S. You can toast coconut flakes in a dry skillet over medium heat, or pick up some toasted coconut from the store. Just make sure it’s unsweetened! The maple syrup is fully capable of her job.