Fun Appetizer // Un-Recipe No. 22:
Sweet Potato Toast With Radish Ceviche And Cashew Sour Cream
4 stars stars based on 8 reviews
This recipe for sweet potato toast comes with a big wow factor! Bold flavors like radish, cilantro and lime pair perfectly with velvety cashew cream for a perfect summer appetizer. Pin this post.
Use a mandolin to finely slice the radishes. Mix the radish greens and slices together with the other ceviche ingredients and let the flavors marinate for at least an hour, even overnight. Get the detailed recipe for Radish Ceviche here.
2. Make The Cashew Sour Cream: I love this super-simple cashew sour cream recipe. You can make it in about 5 minutes and won’t even miss the dairy.
3. Toast The Sweet Potatoes! Yeeees, we’re not stuffing this week. We are making sweet potato TOAST. You heard me right, TOAST. Have you heard of this?! You’re going to love it.
Using a super sharp knife, slice raw sweet potatoes into ¼” slices. Place each slice in your standard bread toaster on the highest setting three times. Assess after each round to see how the sweet potato slices are toasting. Ideally you’ll see some brown bubbles start to form on the surface and the sweet potato will be soft inside, but still retain its sliced form. The key is to go slowly so you stop toasting before the slices fall apart and make a mess of your toaster.
4. Assemble And Serve: This is the fun part because it’s all about presentation. Spread a dollop of the cashew sour cream onto each toasted slice. Top with a couple spoonfuls of radish ceviche. Serve with extra cilantro and a lime wedge if desired.
Radish Greens. Radish greens are a pretty potent bunch. Blanching them softens their peppery flavor (without completely cooking it out) and makes the greens more tender and easy to digest. To blanch, place washed radish greens in pot of boiling water for about 1-2 minutes. Remove and immediately place in an ice bath until they are at room temperature. Remove and squeeze out excess water.
For The Win:
Make Your Own Rules. Are you genetically predisposed to think cilantro tastes like soap? If so, I’m terribly sorry that you will never get the pleasure of enjoying its fresh herbaceous wonderment. But don’t despair, this un-recipe can work for you still! Ceviche is a concept, not a recipe. The formula is lime, lemon, chili and veggies. (No need to use shrimp or fish unless you want to). Ceviche has a signature texture (from the thinly diced and sliced ingredients) and has a bright, citrusy, spicy flavor. Swap out ingredients as you see fit, just make sure to keep it light and bright.
Contrast. Like most dishes, the balance of contrast is what makes this work. Cool cashew sour cream blunts the spiciness of the radish ceviche. The citrus in both unites the dish. The toast adds crunch, the cream is well, creamy and the ceviche is juicy and slightly crunchy. When you take a bite you’ll get a barrage of sophisticated flavors and textures that will delight your taste buds.