October 23, 2012

Sweet Potato-Pumpkin Toast


One of my favourite quick and easy meals to make is toast with mashed sweet potato.  Whenever I have leftover sweet potato, I cook it in the microwave, roughly mash it up, add some cinnamon and maple syrup, and spread it onto toast for a comforting and delicious lunch!

Now that pumpkin season has arrived, I thought that adding canned pumpkin to the mix would be the perfect Fall twist on my usual sweet potato toast, and would complement the flavours really well.

I guess I'm not the first one to come up with this combination, since Kathy already posted an amazing tofu sandwich with a sweet potato-pumpkin spread on her blog Healthy. Happy. Life. Her version was more on the savoury side, so I used her recipe as a guide to create this sweeter spread.

You can't really go wrong when you combine sweet potato, pumpkin, maple syrup and warm spices, and the toast is the perfect vehicle for eating the spread. A sprinkle of extra cinnamon on top helps to bring out the Fall flavours, and you can also add pumpkin seeds for a bit of texture and crunch.

I could eat this for lunch every day for a week and not get sick of it, plus if you're like me and you go through those giant cans of pumpkin very slowly, then this is a great idea for using it up!


Sweet Potato-Pumpkin Toast
Adapted from Healthy. Happy. Life.

1/2 cup cooked mashed sweet potato (Note: I boiled ~5 oz diced sweet potato for about 10 minutes)
3 tbsp pumpkin puree
1/2-1 tsp pure maple syrup (to taste)
1/4 tsp cinnamon, plus more for sprinkling
pinch pumpkin pie spice
pinch of salt
up to 4 pieces of toast
roasted pumpkin seeds (pepitas), optional

Once you've cooked your sweet potato, use a potato masher to mash it into a spreadable consistency (I prefer it a bit chunky, but if you want it to be smoother then you can use a food processor instead).  Stir in pumpkin, maple syrup, 1/4 tsp of the cinnamon, pumpkin pie spice, and salt.  Taste and add more maple syrup and spices if desired.

Warm up the spread in the microwave if desired, then spread onto pieces of toast.  Top with the remaining cinnamon and sprinkle pumpkin seeds on top if desired.

Makes enough for about 4 pieces of toast.  Store leftovers in the fridge if you are not using it all at once. 

6 comments:

  1. I made mashed sweet potatoes for dinner yesterday and we had leftovers! I wish I had seen this before I had them for lunch.

    ReplyDelete
    Replies
    1. Aw...well keep it in mind, I'm sure there will be a next time!

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  2. Replies
    1. Thanks - I laid it on pretty thick so I probably had more topping than bread!

      Delete
  3. Oh gosh forget the toast it wouldn't make it that far...more like straight from the bowl to my mouth :)

    ReplyDelete
    Replies
    1. Haha...I guess it would be good either way - the toast is mainly a vehicle for getting the spread into your mouth anyway!

      Delete

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