Most of my recipes start with a survey of what’s out there. I browse for inspiration and combine ideas from multiple recipes, swapping in my favorite ingredients and simplifying as much as possible. 99% of the time this works. Last night, it didn’t.
I tried creating a super minimalist sweet potato burger; we’re talking beans, potatoes, egg and a few pinches of coconut flour. What resulted was delicious but did not hold together well. With my apartment already stifling hot from the oven and a few sweet potatoes remaining, I figured I’d at least make use of things and roast up some potato slices.
Having already made the avocado salsa and purchased deli thins for bread, I figured I’d build a little sandwich with the roasted potato. Five huge bites later, having not even taken a seat, I decided this was – in fact – an incredible recipe, and everything I love about cooking with fresh produce. Minimalist. Quick. Easy. The perfect recipe for a weeknight dinner, with very little preparation.
Serving sizes vary depending on the size of your sweet potatoes, but three medium sweet potatoes should make 3 servings.
3 sweet potatoes, rinsed
1 yellow mango (also called a honey mango)
1/3 cup of diced red onion
Olive oil, salt
Buns, sandwich bread or deli thins
Preheat your oven broiler. Slice your sweet potatoes into rounds, about a 1/2 inch thick. Place on a baking sheet and drizzle lightly with oil, shaking or pushing the rounds to ensure the oil is evenly spread. Top with a pinch of salt, evenly dispersed.
Broil the sweet potato rounds for about 15 – 20 minutes, or until the middles are pierced easily with a fork and the edges are slightly browned.
Meanwhile, slice the avocado and the mango into 1 inch cubes, scooping both out from the skin and combining in a bowl with the diced onion.
Use a spoon to stir together.
Place the hot sweet potato rounds on toasted bread or buns and top with a generous serving of avocado salsa. Enjoy!