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Holiday Gem Sweet Potato Toasts

by Livestrong_Recipes  |  Dec 17, 2018

Holiday Gem Sweet Potato Toasts
Photo Credit: Maggie Moon
  1. PREP
  2. 10 m
  • COOK
  • 15 m
  • 25 m

This holiday appetizer may look fancy, but it comes together in a flash and will become a year-round favorite. And it gets bonus points for loads of antioxidants and fiber-rich ingredients not to mention some much-appreciated lean protein.



  • 1 sweetpotato , raw sweet potato
  • 2 tbsp olive oil
  • 1/4 cup Greek Yogurt
  • 1/4 cup Raspberries, frozen, red, sweetened
  • 2 tbsp balsamic vinegar
  • 1 tsp Honey
  • 1/3 tbsp Chia Seed
  • 1/2 cup pomegranate seeds


1 Preheat oven to 400 F for 15 minutes.
2 Wash and dry all produce, scrubbing the sweet potato well and trimming eyes as needed.
3 Slice the sweet potato lengthwise into four “toasts” about ½-inch wide. You will end up with two thin lengthwise slices at the ends of the potato; discard or save these ends for another use.
4 In a medium bowl, combine sweet potato “toasts” with ½ teaspoon of olive oil to coat. Season with salt and pepper to taste.
5 Arrange sweet potato “toasts” in a single layer on a baking sheet and roast for 15 minutes. Flip and rotate “toasts” and return to oven for 5 minutes. Remove from oven and let cool at least 5 minutes.
6 Meanwhile, make the raspberry-balsamic dressing. In a blender, food processor, or using a hand-blender, combine frozen raspberries, balsamic vinegar, 2 tbsp olive oil, honey, chia seeds, and salt and pepper to taste, and blend until smooth. Makes about 6 tbsp, and you’ll have extra.
7 Prep the other toppings. De-seed the pomegranate and set aside 2 tbsp of arils (or use ready-to-use pomegranate arils). Thinly slice 4 rounds of persimmon widthwise. Remove the leaves from thyme.
8 Assemble “toasts.” Top each “toast” with 1 tbsp of yogurt, drizzle with ½ tsp of dressing, and garnish with a slice of persimmon, arils (divided evenly), and a few thyme leaves, to taste.