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This spring sweet potato toast with herb hummus celebrates spring flavors in the best way: herby creamy hummus paired with fresh crispy radishes!

CHANGE UP YOUR BREAKFAST ROUTINE WITH SWEET POTATO TOASTS:

I tend to be a creature of habit (like that time I had chia pudding for breakfast for 2 weeks straight). It keeps me efficient and helps fuel me for good work. However, I also love mixing things up. And especially if I have a lazy Saturday morning off, I find making these spring sweet potato toasts with herb dressing such a pleasurable mix from the every day breakfast I’m used to. They really change things up and light up your taste buds!

SPRING FOOD

I love eating by season. In the spring, our garden gives us crispy radishes, chives that overwintered, parsley, dill, cilantro, and spring onions. It’s almost begging you to use them together! And that’s just what we did here.

First Let’s Prepare Your Sweet Potatoes

First, it’s really important to choose oval/round sweet potatoes as the longer ones don’t work as well.
Just so you know, you will end up making more sweet potatoes than I’d usually use in a serving. That’s ok though, since I love having extra for future batches.
Leave the skin on and cut them into slices that are 1/4 to 1/3 thick.
Second, place the slices on a parchment-lined baking sheet and bake them at 400 degrees for about 15 minutes. They don’t need anything else, no oil or salt! Check them often. Depending on how you cut them, they may need more or less time. They should be fork tender, but not too soft.

Herby Hummus

I love these toasts with the most delicious spring herbed hummus. You can find the recipe here.

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Spring Sweet Potato Toasts with Herb Hummus

Andreea Fegan, www.LittleBitesOfJoy.com

This spring potato toast with herb hummus celebrates new radishes popping up and spring herbs in the best way. It's the perfect trio of: sweet roasted sweet potatoes, herby creamy hummus, and fresh crispy radishes.

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Equipment

Baking tray with parchment paper.

Ingredients

1 or 2 oval or round sweet potatoes, depending on size
oil-free herbed hummus (see notes below on where to find this recipe) or your favorite hummus
sliced radishes and cucumbers
chives/spring onions and chili flakes/black pepper

Instructions

First Prepare the Sweet Potatoes

Leave the skin on the potatoes and cut them into slices that are 1/4 inch to 1/3 inch thick (see notes below for additional guidance).
Place the slices on a parchment-lined baking sheet and bake them at 400 degrees for about 15 minutes. They don't need anything else, no oil or salt! Check them often. Depending on how you cut them, they may need more or less time. They should be fork tender, but not too soft.

Next Assemble Your Toasts

With the sweet potatoes on your plate, now layer the hummus, radishes, and seasonings. Serve and enjoy!

Notes

Tips for sweet potatoes:

Try to find ones that are oval or round. The long/thin ones don’t work as well for toasts.
You need a good knife, as cutting into them is a little tricky.
Try to cut them into 1/4 – 1/3 inch slices. They shouldn’t be so thick that they take long to cook, or too thin or flimsy that they can’t be hand-held.

You decide how much of this recipe serves one person, but I find that one sweet potato is plenty for me in the morning. So this recipe can make enough for 2 or one with leftovers.

Find the herb hummus here: http://littlebitesofjoy.com/oil-free-spring-herb-hummus/