All these fancy pants toasts are taking over the interwebs!
Slathered with avocado, hummus, sprinkled with pomegranate… it’s just not fair I tell you. Well… gluten can’t have all the fun! Okinawa sweet potato lends itself nicely to toast because it’s so starchy and gets crispy and firm when cooked! So get to slicing, toasting, and loading up because Paleo Toast is here to stay!
Not yo mama’s TOAST
This unique combination of Okinawan sweet potato, Mahi, avocado, and dill is delicious!
Looking for more free recipes?
AIP Sweet Potato Toast! Loaded with Mahi, and avocado!
- 4oz of wild caught Mahi mahi
- 1 lemon
- 2 tsp dill
- 1 tsp salt
- 2 tbsp coconut oil
- 1/2 haas avocado
- 1/2 large Okinawa sweet potato
- 1oz liver pâté
- parsley or cilantro
- Slice your potato into 1/8-1/4 inch thick slices, lengthwise.
- Heat 1 tbsp cooking fat in a large skillet on medium-high.
- Add in potato slices evenly distributed, sprinkle lightly with salt.
- Cook 5 minutes on each side and then cover for 2 minutes in the end.
- Transfer to aboard.
- Season fish with salt & dill.
- Heat a second tbsp of cooking fat in the same skillet.
- Sear your 4oz fillet, 2 minutes each side, then cover for 1-2 minutes. Done.
- Slice your avocado.
- Build your toasts, alternating toppings in different combinations: avo and Mahi, avo and lemon with herbs, pate with fish etc.
- You’ll have to have the pate made ahead of time or store bought. There is a pate recipe on this blog under snacks and sides.
- Serving Size: 2
Keywords: aip sweet potato toast