Easy Weeknight Dinners // Un-Recipe No. 40:
Fat Elvis Sweet Potato Toast
5 stars stars based on 12 reviews
Crushed peanuts, shredded coconut and caramelized bananas top sweet potato toasts. Make this heavenly recipe for a light dinner, snack or even breakfast! Pin this post.
1 Sweet Potato
1 Tbs. Coconut Oil
1 tsp. Sugar
1 tsp. Cinnamon
Handful of Peanuts
2 Tbs. Shredded Coconut
1 Tbs. Chocolate Syrup
One of the biggest food trends right now is sweet potato toast. And for good reason — it’s easy, fast and makes for quite a stunning presentation. Let’s mix it up this week with classic “Fat Elvis” garnishes; chocolate, banana and peanuts. Want more sweet potato toast recipes? Check out this one with radish ceviche and cashew cream.
Slice and Toast the Sweet Potatoes: Using a very sharp knife, slice raw sweet potatoes into ¼” slices. Place each slice in a bread toaster on the highest setting three times, flipping after each round. Some brown bubbles may start to form on the surface (that’s okay). You’ll know when their done because the sweet potato slices will be on soft inside while retaining their sliced form. The key is to go slowly so you stop toasting before the slices fall apart and make a mess of your toaster.
Brown the Bananas: Melt a little coconut oil in a small pan on the stove. Slice bananas and place coins in the warmed oil. Let them pan fry until they begin to caramelize. Sprinkle a little cinnamon and sugar to aid the process and boost the flavor.
Assemble Fat Elvis Sweet Potato Toast: Assemble sweet potato toasts on the plate or serving dish. Loosely toss a few caramelized banana coins over them. Garnish with shredded coconut and roughly chopped peanuts. Finish with a drizzle of chocolate syrup.