Sweet Potato Toast With Peanut Butter And Banana
Thick sweet potato planks toasted until the edges caramelize, spread with peanut butter while hot, then topped with banana coins, cinnamon, and flaky salt.
Servings 2 servings
Ingredients
For the Toast
- 1 large sweet potato about 12 ounces, long and even, scrubbed and unpeeled
- 4 tablespoons creamy peanut butter
- 1 large banana sliced into ¼ inch coins
- ¼ teaspoon ground cinnamon
- 1 pinch flaky salt
Optional
- 2 tablespoons toasted pecans chopped
- 2 teaspoons honey only if you want it sweeter
Instructions
Slice and Toast
- Scrub the sweet potato and trim a thin slice off one long side so it sits flat. Cut lengthwise into planks a solid ¼ inch thick, squaring off the two rounded outer slices. Pat the cut faces dry.
- Toast the planks on the highest toaster setting for 2 to 3 full cycles, about 8 minutes, until a fork slides into the center with no resistance and the corners have darkened. For the oven, roast on a sheet pan at 400 degrees F for 20 minutes, flipping once.
Top and Serve
- Spread 1 tablespoon of peanut butter over each plank while it is still hot, stopping just short of the edges so it does not run off.
- Lay the banana coins over the peanut butter in a single overlapping layer, pressing each one down lightly.
- Dust with cinnamon, add a pinch of flaky salt, and scatter over the chopped pecans and honey if using. Serve immediately.
Notes
- Cut at ¼ inch: Thinner planks scorch and go limp, thicker planks stay raw in the middle.
- Spread while hot: Warm peanut butter sinks into the surface and grips the banana. Cold planks let the topping slide.
- Flaky salt: A pinch over the peanut butter is the difference between a snack and something you crave.
- Make ahead: Toasted planks keep 4 days in the fridge and re-crisp in one toaster cycle. Slice the banana fresh.
- Open faced only: These will not hold as a stacked sandwich.