by ES Guest

7 Delicious Toppings for Sweet Potato Toast

Brought to you by the North Carolina Sweet Potato Commission

While classic avocado toast is one of our favorite morning treats, we can’t help but feel a tad guilty when we’re loading up on empty carbs morning after morning. Lucky for you (and us!), the latest trend in the breakfast world comes sans bread and is made up of nutrient-rich instead! Available year-round, this spectacular sweet spud is jam-packed with vitamin A and fiber, naturally sweetened from the earth and low in calories, making them the perfect meal for those on the go. And they can be used in so many ways, like as toast!

The best part? Whipping up this sweet treat is quick and easy. Pop your sweet potato into the microwave for 10 seconds to soften it up. Then simply slice some sweet potatoes about ¼-inch thick (we love NC Sweet Potatoes!) and pop ‘em in the toaster or toaster oven. We recommend toasting twice for a just-the-right amount of crunch. Once done, top with whatever your heart desires – whether it’s a little avocado or a whole lotta cheese, we know you’ll reach for it morning after morning.

Photo credit: Little Bits Of Blog

Looking for some inspo? Read on for seven delicious toppings for your sweet potato toast!

Cheese, Please!

What’s tastier than creamy and rich brie cheese? Toast your sweet potatoes, spread your favorite brie on top and finish with some generous drizzles of sweet, locally-made honey. It’s the bee’s knees!

No Schmear Job

Love lox and bagels? While this breakfast all-star is a Sunday morning essential, it’s also loaded with calories that can slow down your day. The solution? Sweet potatoes, of course! Toast up some , top ‘em with a little crème fraiche, pile on the smoked salmon and throw some capers on top for a little extra punch. Done and done!

Crazy for Coconut

Looking for something sweet? This dessert-inspired iteration will leave you pining for more! The best part? It’s a healthy way to get an all-natural sugar fix. Top with a healthy serving of almond butter, add some finely-chopped dates and complete the treat with a drizzle of coconut butter.

All About Almond

A tried-and-true favorite, this version is topped with almond butter, fresh banana slices, and sprinkles of sweet cinnamon. It’s a creamy concoction that we know you’ll swoon over.

Photo credit: Little Bits Of Blog

Hello, Hummus
Full of flavor and nutrition, this fresh and flavorful version can be whipped up in a matter of seconds. Simply top your “toast” with your go-to hummus and add some heirloom tomato slices on top. For an added kick, finish with a sprinkle of chili flakes or Himalayan salt.

Pesto Perfection

Simple and tasty, this sweet potato toast is topped with omega-3 rich pesto sauce (recipe here) and is guaranteed to become the best part of your morning routine. Bonus tip: make the pesto ahead of time so you can spread it on in a flash.

Anything-But-Basic Avocado
You didn’t think we’d forget the recipe that started it all, right? Top your spuds with some sliced avocado, a hint of salt, some fresh ground pepper and a little lemon zest and you’re set. If you’re in the mood for a little spice, whip out that Sriracha!

Photo credit: Little Bits Of Blog

Like what you see? Watch the video below to find out why cooking with sweet potatoes is not only healthy, but simple. Plus, be sure to share photos of your sweet potato creations on Instagram with the #SweetPotatoToast hashtag!

This article was produced by NC Sweet Potatoes in collaboration with Endless Simmer.

by Emily

Rib-tato Salad to the Rescue!

Rescuing what, you ask? Rescuing you from getting stuck in a boring recipe rut for your next picnic or BBQ.

I was recently hosting a big birthday cookout for Rob in our backyard and obviously meat was the #1 priority on the menu. Fortunately I had two racks of succulent dry seasoned pork spareribs from Smithfield on hand and I couldn’t wait to show off their deliciousness to all our friends. We smoked ’em on the grill for a couple hours and the smell had everyone at the party drooling.

We devoured some of the ribs as-is, straight off the serving board, but I wanted to do something a little more creative with the rest of the meat. I knew these smoky, sweet ribs would be such a great complement to traditional picnic sides…

A thought dawned on me. I was about to throw together a potato salad. What if I just mixed the rib meat into the potato salad itself? A little sweet, a little salty, a little smoky, a little chewy…. yeah, it was basically the best idea ever. To really play up the sweet and smoky, I added some sweet potatoes into the mix and garnished with BBQ sauce. It was a hit and I have an inkling I’ll be making this dish for plenty of upcoming potluck parties.

Rib-tato (Rib + Potato) Salad

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by Emily

Cocktail O’ Clock: A Healthier Mai-Tai

Bailey’s has a new addition to its line of liqueurs: Almande, a creamy, non-dairy drink made with almond milk. Not sure if you know this about me, but I love Bailey’s but I avoid drinking dairy milk because it does not get along well with my stomach… so this is fantastic news to me! The packaging is obviously very girly, and I am In. To. It.

This smooth spirit blends the luscious, nutty flavors of real almondmilk and real vanilla to create a versatile drink. Serve over crushed ice or mix with coconut water for a delicious summer cocktail.

YES PLEASE, love you, Bailey’s! While you can definitely sip this sweet drink on its own or over ice, Bailey’s also shared some delicious tropical recipes for this summer… so, I’m passing them along to you! This Mai Tai caught my eye because it combines Almande with two of my favorite summer flavors: coconut and watermelon. I can feel the island breezes blowing now!

You’ll have to forgive this ultra punny name (or just embrace it, like I did)…

Mai-Tai Interest You In Some Almande?

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by Emily

Say Yee Haw to National Burger Month

Did you know that May is National Burger Month?! Well, it is. As a human living in Austin, Texas, I eat my fair share of beef, and my Austin born & raised fiance eats a TON of it. It’s safe to say that burgers are his #1 favorite food in the world. So I feel like I’m somewhat qualified, even if it’s through transference, to tell you about good beef and burgers. And yes, if you haven’t been to Texas and had our beef, it’s good. Really, really good. (May I recommend ALC if you’re ever in the neighborhood?)

The lovely people at the Texas Beef Council sent over their latest recipe for celebrating National Burger Month: the Western Burger. This burger keeps it simple… no crazy sauces or deep-fried mischief here, just solid beef with a slight twist… jalapeños right in the patty! Because Texans also like it spicy. Texas Beef Council says, “This Western Burgeris a perfect, guilt-free way to celebrate the month-long holiday and gives a nutritious spin on one of Texans’ summertime staples fit for any backyard gathering.” Works for me! So if you want this bad boy healthy, you can serve him in a lettuce wrap instead of a bun, but follow your heart/stomach.

Texas Beef Council’s Western Burger

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by BS

Cocktail O’Clock: A Better Bloody Mary

There’s no better way to brunch-bust a hangover than with a nice, tall bloody Mary. But as the weather gets warm, I often find a dark-red glass of tomato juice just doesn’t sound appealing in the morning. Fortunately, we have options, courtesy Supper @ Hotel Emma in San Antonio. Housed within the original Pearl Brewery brewhouse, Emma serves a unique lineup of clear cocktails that puts a unique spin on classic drinks. Their “Pearl” bloody Mary starts with a housemade tomato water, mixed up with lemon juice and mineral water for a lighter, fizzy BM experience. (And vodka, of course!)

“The Pearl” Bloody Mary

1 1/2 oz Vodka

2 1/2 oz tomato water ( See below for recipe)

.25 oz lemon juice

.25 oz mineral water

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by BS

Mom’s Breakfast in Bed: Cheesy Corn Muffins with Nut Pesto

In need of a last-minute momma’s day idea? Here’s a quick and easy bake-up that will have your house smelling cheesy and warm, and brings the flavor with a creative savory pesto in lieu of butter and jam.

CORN MUFFINS

2 eggs

1 cup milk

1 cup plain flour

1 1/3 cups cornmeal

1 tbsp. sugar

3 tsp. baking powder

1 tsp. salt

1 pinch white pepper

4 tbsp. softened butter

1/2 cup Jarlsberg® cheese

NUT PESTO

5 tbsp. olive oil

1 pack fresh flat-leaf parsley

1 clove garlic

1/2 cup walnuts

1/2 cup cashew nuts

salt and pepper

MAKES 4 PORTIONS

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by snebbu

Leftover Easter Candy Cookies

It’s been over a week since Easter and you still have a bag of random candy visited somewhere you think nobody can hear you when you crack into those wrappers. With every crinkle is a little bit of regret. Meanwhile, you stare into the bag wondering when the hell you will ever reach the bottom. We here at Endless Simmer are problem solvers. Which is why we bring you Easter Candy Cookies. Take whatever easter candy you have (minus jelly beans) and throw them into these suckers. You won’t regret it.

Ingredients

3 cups flour
2 tsp. baking soda
1 tsp. salt
2 sticks room temperature butter
12 tbsp. sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
Your remaining chocolate Easter candies CHOPPED

Recipe

*Preheat oven to 350 degrees

Blend butter, sugars, and add eggs and vanilla until mixed
Gradually mix in dry ingredients – do not overmix
Stir in the candy
Bake on cookie sheet fro 8-10 minutes

We didn’t bake all of the dough at once – it will freeze well and bake it whenever you have a hankering for a warm cookie.

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