Dried fig sweet potato toast would be a great snack but they make great appetizers too. How to make sweet potato toast in oven yields a creamy center but still sturdy base upon which to build the bite.
How to Make Sweet Potato Toast in Oven
Here’s the thing—to make these rounds, you could even use a toaster oven. It’s a bit of a switcharoo, but truly, think of the sweet potato like you would bread, toasting the sweet potato slices until firm-tender.
Just like full-sized toasts, these slices can be topped with pretty much anything you like—try a dollop of dip and a sprinkle of nuts, a slice of ham and a chunk of cheese, or a spoon of peanut butter and your favorite fruit.
Dried Fig Sweet Potato Bites: Basics of Building Flavors
Blue Cheese Dried Fig Sweet Potato Toasts is easy yet impressive.
Blue cheese is bold but with the right ingredients, its brightness can be tempered into a balanced taste. We like to gently press blue cheese crumbles onto the sweet potato rounds, and if they are still warm, the cheese slightly melts onto them.
Next, you’ll add figs, but which ones would you like to use? Sun-Maid and Orchard Choice Mission Figs bring a jammy flavor and deep purple color to the appetizers. Or, try them topped with Sun-Maid and Orchard Choice Golden Figs with a delicately sweet and nutty flavor that’s tangy too. All you need to do once you decide is toquarter them before topping the toasts.
Finally, add a flourish of fresh rosemary and a sprinkle of flaked salt. Drizzle on a little honey and they are ready to serve.
Make them for the holidays, as a starter for a party, or as a light bite on summer days.
Blue Cheese Dried Fig Sweet Potato Toast
Ingredients
- 12 slices California Sweet potato 1/4" thick
- 2 ounces blue cheese
- 3 Orchard Choice or Sun-Maid California Figs stemmed and quartered
- 12 sprigs rosemary
- 1 tsp sea salt flaked
- 1/2 tsp pepper
- 1 tbsp honey
Instructions
- Cook the sweet potato slices in your toaster oven as you would small slices of bread, using the most well-done setting, until tender (you might have to do this in batches, and each batch might have to cook two times). Set aside to cool to room temperature.
- Top each sweet potato slice with 1 teaspoon of blue cheese, 1 fig quarter, and a rosemary sprig, arranging them on plates or a platter. Sprinkle with the salt and pepper, then drizzle with the honey and serve.
- Note: If you don't have a toaster oven, use 3 or 4 lengthwise slices of sweet potato and cook them in your toaster using the most well-done setting (you might have to do this two times). Then cut each toasted slice into 3 or 4 pieces to make 12 smaller toasts.
