So I went on a pirate ship today. You know, those tourist attractions aimed at kids? I had pretty low expectations but it was surprisingly fun and entertaining. Yes, we went back and fourth the same 50 meters the whole time, but it legit was enjoyable.
My parents live on a lagoon in Ocean City and the pirate ship does a loop around the lagoon a few times a day. One day we gave it a try and turns out, being on a pirate ship is pretttayy prettay fun.
I’m obsessed with this nutty pesto. I whipped up a batch of these sweet potato avocado toasts for lunch and they were incredible!! Okay okay what I’m really saying is I ate the entire batch and it was so delicious I have no regrets.
How to make sweet potato avocado toast in the oven:
Cut your sweet potato into 1/4 inch discs. I tossed mine with avocado oil
, but extra virgin olive oil or melted coconut oil also works!
Lay them flat on a lined baking in a single layer and sprinkle them with sea salt. Roast for 15 minutes. Flip them and cook an additional 5 minutes.
How to make the nutty pesto topping:
Place the cashews, coconut oil, soy sauce, hot sauce, agave nectar, sesame oil, cilantro, and scallion in the food processor
. Process for 10 seconds. Scrape down the sides using a rubber spatula, and process for an additional 5 – 10 seconds.
Important note: getting unsalted nuts is key. I was desperate and used roasted and salted nuts and they really made the pesto too salty. When the sweet potatoes are done roasting, spread a little bit of smashed avocado on each disc. Place a dollop of pesto on top of the avo spread. Sprinkle with chopped basil leaves!
Recipe
Sweet Potato Avocado Toast + Nutty Pesto
Sweet Potato Avocado Toast + Nutty Pesto is the perfect snack or appetizer! They’re loaded up with flavor and impossible to eat just one.
Ingredients
- 1 large sweet potato
- 2 tablespoons avocado oil
- 1/4 teaspoon sea salt
- 1 cup raw unsalted cashews
- 2 tablespoons refined coconut oil, melted
- 1 tablespoon tamari or soy sauce
- 1 tablespoon agave nectar or coconut nectar
- 1 teaspoon hot sauce
- 1/2 teaspoon sesame oil
- 1 handful fresh cilantro (about 1/2 cup)
- 1 scallion, coarsely chopped
- 1 avocado, smashed with a fork
- 4 basil leaves (or a couple extra tablespoons of cilantro leaves), chopped
Instructions
- Preheat oven to 400F.
- Cut your sweet potato into 1/4 inch discs.
- Tossed the sweet potato discs with avocado oil (extra virgin olive oil or coconut oil also works).
- Lay the discs flat on a lined baking sheet in a single layer and sprinkle them with sea salt.
- Roast for 15 minutes, then flip and cook an additional 5 minutes.
- While the sweet potatoes are cooking, make the pesto.
- Place the cashews, coconut oil, soy sauce, hot sauce, agave nectar, sesame oil, cilantro and scallion in your food processor.
- Process for 10 seconds.
- Scrape down the sides using a rubber spatula, and process for an additional 5 – 10 seconds.
- When the sweet potatoes are done roasting, spread a little bit of smashed avocado on each disc.
- Then, place a dollop of pesto on top of the avo spread.
- Sprinkle with chopped basil leaves!
Tips
- Important note: getting unsalted nuts is key. I was desperate and used roasted and salted nuts and they really made the pesto too salty.
Nutrition Info:
- Serving Size: 8
Enjoy!! xo
Hi!! I just made these tonight and they are AMAZING! Questions… I could only find “California Sweet Potatoes” which are the white variety. While they cooked up quite nicely, they didn’t get crunchy at all. Should I have roasted them until they were a bit “dry”? I’m wondering if I maybe sliced them a little too thick, also. 🙁
Like I said, this was the bomb! Just trying to perfect for next time. Any tips?
Thank you for your time and a wonderful recipe!
Yayy!! I’m so happy you like it!! I think it’s personal preference. I originally made them soft and not crunchy, but crunchy sounds pretty bomb!! I may try it that was next time!! 😛
OH! And any idea how the pesto will freeze? I have a ton left over. :/ Thanks! 🙂
It should freeze fine! Let me know how you make out!! xo