Eosinophilic Esophagitis Friendly Maple & Sweet Potato Toasts
Total time40 min
Prep time10 min
Cook time30 min
4.9(15)
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Learn more →Ingredients
4 servings
For the toasts
- 2 large sweet potatoes (about 1 lb each), scrubbed
- 2 tbsp olive oil
- ¼ tsp fine sea salt
For the glaze
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
For serving
- 1 tsp fresh thyme leaves (optional)
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice each sweet potato lengthwise into planks about 1/4-inch thick — you should get 4 planks per potato, 8 total. Arrange them in a single layer on the prepared baking sheet, brush both sides with olive oil, and sprinkle with sea salt.
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