Save Sweet potato slices stand in for bread in this vibrant appetizer inspired by Thai flavors. Creamy peanut sauce and a cascade of fresh veggies transform a few humble ingredients into something colorful and craveable. I reach for this recipe whenever I want a snack that feels nourishing yet a little luxurious—it is a hit for parties or solo lunches alike.
The first time I made this was for a backyard picnic and it disappeared in minutes. Now even my youngest asks for the “rainbow toast” by name.
Ingredients
- Sweet potatoes: Choose large firm ones that feel heavy for their size Look for smooth unblemished skin to ensure maximum freshness Sweet potato slices make a hearty naturally sweet base that crisps up beautifully in the oven
- Olive oil: This helps the sweet potatoes roast evenly and enhances their flavor Use extra virgin for the richest taste
- Sea salt: Brings out the natural sweetness and adds a savory balance
- Peanut butter: Use creamy peanut butter for smoothest results Natural peanut butters work especially well since they are less sweet
- Soy sauce or tamari: If you need to avoid gluten use tamari for a similar salty depth Check the label for gluten free certification if needed
- Lime juice: Fresh lime juice adds bright acidity Bottled lime juice can be used in a pinch but I love the zing fresh lime offers
- Maple syrup or honey: Either option brings a gentle sweetness Opt for maple if you are vegan
- Toasted sesame oil: A drizzle makes the sauce rich and aromatic Look for a golden color and nutty aroma
- Fresh ginger: Use a juicy plump piece and grate just before adding for the most vibrant flavor
- Garlic: One small clove punched up with a fine mince gives wonderful fragrance
- Red cabbage Carrot Cucumber: Crunchy color from these raw veggies brings freshness Choose firm veggies and slice thinly for best texture
- Roasted peanuts: Chopped peanuts garnish the toast with salty crunch Choose unsalted if you want to manage the salt content
- Cilantro: Minty fresh green flavor Pick vibrant leaves without wilt
- Green onions: Mild onion flavor and a pop of color Slice thinly for a pretty finish
- Sesame seeds: Sprinkle for a little crunch and toasty essence Look for an even pale color
- Red chili flakes: For a kick of heat Sprinkle just a bit to taste depending on your spice preference
Instructions
- Prep the Oven and Pan:
- Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius Line a baking sheet with parchment paper to keep the sweet potato from sticking and make cleanup easier
- Slice and Season the Sweet Potatoes:
- Cut each sweet potato lengthwise into half inch thick slabs This width ensures the slices will not fall apart Once sliced brush both sides generously with olive oil so your toast crisps and roasts evenly Sprinkle a pinch of sea salt on each piece for flavor
- Roast Until Tender and Golden:
- Arrange the sweet potato slices on the prepared baking sheet in a single layer Roast for twenty to twenty five minutes flipping each slice over halfway through cooking for even caramelization When fork tender and lightly golden around the edges remove from the oven
- Mix the Peanut Sauce:
- Meanwhile whisk together peanut butter soy sauce or tamari lime juice maple syrup toasted sesame oil grated ginger and minced garlic Add a tablespoon of warm water at a time whisking after each addition until the mixture is smooth and pourable If your peanut butter is very thick add a bit more water as needed
- Prep and Chop the Toppings:
- Shred the red cabbage grate the carrot and slice cucumber thinly Chop the roasted peanuts cilantro and green onion Set each topping in a small bowl for easy assembly
- Assemble the Toasts:
- Let the roasted sweet potato slices cool just a couple of minutes so the sauce will not slide off Spread each slice with a generous spoonful of the creamy peanut sauce cover from edge to edge for a rich bite
- Add Veggie Crunch:
- Top each peanut slathered slice with a small handful of shredded cabbage carrots cucumber peanuts cilantro and scallions Sprinkle with sesame seeds and a few chili flakes if you like things spicy
- Serve and Savor:
- Transfer to a platter and enjoy right away while the toast is warm and the vegetables are crisp If making a platter to share let everyone top their own so everything stays fresh
Pin it Cilantro is my personal favorite part Every time I chop it for this recipe my kitchen fills with a fresh herby aroma that reminds me of springtime gatherings My family battles over the last leaves to sprinkle on top I am convinced it is the secret to making these toasts unforgettable
Storage Tips
Store leftover sweet potato slices in an airtight container in the fridge for up to three days Reheat in a toaster oven or oven to keep them crispy Store peanut sauce separately in a sealed jar for three days and add the toppings just before serving so they stay fresh and crunchy
Ingredient Substitutions
Swap almond or sunflower seed butter for a peanut free version Use any crunchy raw veggies you have on hand such as bell peppers or snap peas If you are out of cilantro try Thai basil or mint for a different herby kick For protein add a topping of leftover grilled chicken tofu or edamame
Serving Suggestions
Serve as a light meal for lunch pair with a fresh salad or turn into party appetizers by cutting sweet potato slices in half For a heartier meal add a jammy boiled egg or scatter with even more peanuts
Cultural and Historical Context
Sweet potatoes have a long history in Southeast Asian and Pacific diets This recipe reimagines classic nutty street food sauces from Thailand but swaps bread for nutritious sweet potato making it a fusion crowd pleaser It is fun to see global flavors come together on a single plate
Seasonal Adaptations
Try topping with sliced radishes or spring herbs in early summer For autumn swap cabbage for thinly sliced kale In winter serve warm and add roasted Brussels sprouts or mushrooms for a cozy touch
Pin it Let sweet potato slices cool a bit before spreading sauce to keep toppings crisp Make sauce and toppings ahead to speed up assembly at party time If you love heat sprinkle extra chili flakes but always taste first
Frequently Asked Questions
- → How can I make this suitable for gluten-free diets?
Swap regular soy sauce for tamari to keep the dish gluten-free. Always check ingredient labels for hidden sources of gluten.
- → What can I use instead of peanut butter?
Almond butter works well for a similar creamy texture and nutty flavor, making the sauce peanut-free.
- → Can I prepare the peanut sauce ahead of time?
Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator in a sealed container.
- → How do I get the sweet potato slices evenly roasted?
Slice potatoes to uniform thickness, brush both sides with oil, arrange in a single layer, and flip halfway through roasting.
- → What toppings add extra crunch or flavor?
Try adding red cabbage, roasted peanuts, sesame seeds, or chili flakes for more texture and taste.
- → Is this dish suitable for meal prep?
Yes, roast sweet potatoes and prep toppings in advance, then assemble fresh when ready to serve.