Jumping on the sweet potato toast trend with these white sweet potato toast medallions! They’re crispy on the outside, and tender and creamy on the inside. This goodness is topped with juicy Honeycrisp apple slices, crunchy chopped pecans, Maldon salt flakes, AND…
🥄You know #saucelife is my life, so I mixed some of my fave ingredients to sweeten them up a bit. Enter my Tahini Maple Vanilla Sauce and Coconut Vanilla Glaze!
💗Bake them, sauce them, devour them.
INGREDIENTS
1 white sweet potato (with skin, scrubbed)
@chosenfoods Avocado Oil
MAKE IT
1. Preheat your oven to 400 degrees F.
2. Slice the potato into medallions (¼ inch thick). Place them on a baking sheet. Spray with oil.
3. Bake for 20 minutes, or until slightly toasted (no need to flip). Pop in toaster/pan to reheat them
SAUCE THEM:
TAHINI MAPLE VANILLA SAUCE INGREDIENTS (mix all in a small microwave-safe dish + warm before serving)
1 tbsp raw tahini butter, unsalted
**Sesame seeds=1 on SIGHI histamine food list**
2 tsp maple syrup
1 tbsp hot water
Fresh grated ginger
2 sprinkles of vanilla powder (I love @nielsenmassey)
Pinch of cardamom
Pinch of salt flakes
COCONUT VANILLA GLAZE (whisk with a fork)
1 ½ tbsp coconut oil
1 ½ tsp maple syrup
Pinch of cardamom
Sprinkle of vanilla powder
Pinch of salt flakes
**GF/DF/LOW HISTAMINE (I followed mastcell360 low histamine foods list very strictly initially, then added some foods from the SIGHI list as I began to tolerate more foods, all under the care of a dietitian. A low histamine diet is restrictive and not meant to be followed long-term, as nutrient deficiencies may develop).**
