Hello there, long time no see! Happy New Year!
I apologize for disappearing for over two months (sigh, has it really been that long?!), but as some of you may know, I decided to go back to college last Fall and the mid-term exams have been nothing short of draining, emotionally and physically, to say the least. But hey, I survived! xD
With that being said, let’s move on to today’s recipe: Honey Garlic Sweet Potato and Mushroom Toast!
Now, some of you may remember one my most recent recipes, the “Mango and Persimmon Ricotta Toast”, more precisely my deep affection for toast recipes: they’re just so easy (and cheap), how can one not love a good toast? I will admit: this one takes a little longer to make compared to the Mango one as all ingredients must be cooked in some way before consumption, but it is still pretty easy and darn good, if you will allow me to say it.
Sweet Potato
The name “sweet potato” has different meanings across the globe: in the southern hemisphere, the name refers to the root vegetable purple on the outside and white on the inside. In the northern hemisphere, it refers to the orange root vegetable.
In the USA, the vegetable is also known as yams, which, again, refers to something else in the southern hemisphere. The most famous yam recipe comes from to the Soul Food cuisine (a sub-category of American cuisine created by African-Americans): “Baked Candied Yams”. You will always find a good tray of Candied Yams during the holidays in a Black American home.
My favorite singer, Masego, has decided to go further in his “yam appreciation”, by releasing a song called “Yamz”… let’s just say that the word yamz here is used as a metaphor…
In this recipe, I used the orange sweet potato. The main reason why I love this root vegetables is its versatility: from fries, to soups, brownies or pancakes, it goes in and with anything.
For more Sweet Potato recipes, check the links below:
- Extra Cheesy Sweet Potato and Bacon Flatbread (with Video)
- Vegan Sweet Potato and Peanut Butter Brownies
- Lentil, Red Peppers and Sweet Potato Soup
- Lemon Butter Rosemary Chicken and Sweet Potato Wedges
- Sweet Potato Salad with Tomato, Goat Cheese, Radish and Raisin (Video)
Without further ado, here’s the recipe. Scroll down for video instructions.
Honey Garlic Sweet Potato (Yams) And Mushrooms Garlic Toast, with Video
Course: Brunch5
servings15
minutes50
minutesIngredients
2 Sweet Potato (medium-sized)
2 Garlic heads (cut in half)
100g Butter (unsalted)
1 tablespoon Honey
Parsley (finely chopped)
1 teaspoon Paprika
2 teaspoons Cumin
Multigrain bread
150g Mushrooms
70g White wine
Olive oil
Salt & Pepper
Directions
- Preheat oven to 180°C. Line a baking sheet with parchment paper.
- Peel the potatoes and cut them into ½ cm slices.
- In a bowl, add the sweet potato, a drop of olive oil, salt and pepper. Toss until well coated.
- Spread the potatoes on the baking sheet.
- Cut the garlic heads in halves, dust with salt and pepper and lightly coat in oil. Wrap in aluminum foil and place on the baking sheet alongside the potatoes. Roast for 30/35 minutes.
- Remove from the oven and set the potato aside. Squeeze the garlic cloves out.
- In a bowl, add in the butter, parsley, honey, cumin, paprika and garlic cloves. Mix well.
- Heat a large pan. Once hot, add in the mushrooms and toss until all the humidity has evaporated.
- Add in two tablespoons of the butter mix. Cook until the mushrooms start to turn brown.
- Add in the white wine. And cook for 5 minutes.
- Slice the bread, spread the rest of butter mix (save 2 tablespoons) edge to edge and toast it in the oven for 10 minutes over a lined baking sheet, until golden.
- Heat a large pan. Add the rest of the butter mix. Once warm, add in the potatoes and toss them for 5 minutes.
- Add the potatoes and garlic over the garlic bread.
Falling in love with your writing style, and of course the food 😍