Sweet Potato Toast with Honeyed Miso-Tahini Spread

I'll admit it: I've been skeptical about sweet potato toasts. And while I can now say from experience: chef's kiss, 5-stars, two thumbs up, I do think maybe someone got a little too loose with the word toast here. 

These are more like sweet potato slabs. Delicious, versatile, completely worthy sweet potato slabs that happen to fit in your toaster. And now I see why we're calling them toasts.

The beauty of sweet potato toasts is that they're endlessly adaptable. You can quite literally top them with anything, sweet or savory. Keep them simple or load them up.

This version goes full savory brunch: soft-boiled eggs, creamy avocado, roasted radishes and edamame, and a honeyed miso-tahini spread that's so good you'll want to put it on everything.

It's simple, nourishing, and genuinely beautiful on a plate.

From the Herbalist's Pantry

The honeyed miso-tahini spread gets its quiet magic from Elder Sage Herbal Honey: reishi mushroom, soft elderflower, and savory sage in raw Appalachian honey. 

The sage plays particularly well with miso's umami depth, and the elderflower brings a floral sweetness that keeps the whole spread from tipping too savory.

Elder Sage is one of our immune and respiratory support honeys, with reishi for deep immune nourishment, elderflower for upper respiratory support, sage for its long history as kitchen medicine at its finest. It's the kind of honey that belongs in your kitchen as much as your medicine cabinet.

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How to Make Sweet Potato Toasts with Honeyed Miso Tahini Spread

Makes ~4 toasts.

Ingredients:

For roasting:

• 1 large sweet potato, sliced lengthwise into ~1/2" slices
• 5-6 large radishes, halved
• olive oil
• salt & pepper

For the honeyed miso-tahini spread:

• 1 tablespoon white miso
• 1 tablespoon tahini
• 1 1/2 teaspoons Elder Sage Herbal Honey

Other toppings:

• 1 avocado, sliced
  
• 4 soft- (or hard) boiled or poached eggs
• 1/2 cup frozen shelled edamame, thawed
  
• fresh chives and thyme for sprinkling
• hemp hearts for sprinkling
• Optional: baby arugula
• Optional: Summer Nights Florafetti Edible Flowers
• Optional: Wild & Weedy Finishing Salt

Instructions:

1. Preheat oven to 400F. Brush the prepared sweet potato slices and radishes evenly with olive oil, sprinkle with salt and pepper, then arrange in a single layer on a prepared sheet pan. Roast for 25-30 minutes, turning the potatoes and radishes halfway through, until edges are slightly caramelized.
2. While the sweet potato toasts are cooking, prepare the toppings: 
   1. For the honeyed miso-tahini spread, combine all ingredients together in a small bowl and stir together until thoroughly combined. Set aside.
   2. Poach or soft-boil & peel your eggs.
      
   3. If using, mince some fresh thyme and chives for sprinkling.
3. Assemble the toasts:
   1. Evenly divide and slather the prepared honeyed miso-tahini spread on the sweet potato toasts.
   2. Then, top each toast with slice avocado and halved soft-boiled or poached eggs.
   3. Distribute the roasted radishes and edamame evenly between the toasts.
   4. Finally, garnish with the minced herbs, a sprinkle of hemp hearts, and if desired, edible flowers and a fresh herb finishing salt.
4. Dig in!

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Elder Sage Herbal Honey

Wild reishi, soft elderflower, and savory sage meet raw Appalachian honey in a deeply comforting spoonful that’s equal parts grounding and delicious.

Wild & Weedy Finishing Salt

A finishing salt made with fresh stinging nettle, chickweed, plantain, and wild alliums that deliver a vibrant mineral-rich herbal flavor, real botanical nourishment, and a connection to the wild with every pinch.

Summer Nights Florafetti Edible Flower Garnish

A rose-forward blend of organic edible petals that adds a pop of color, a soft, uplifting floral aroma, and a touch of magic to anything you serve.