Smashed Sweet Potato Toast with Maple Caramelized Onions

I have been finding that recipes where I am just “throwing something together” have a huge appeal to my readers.  This autumnal breakfast toast is  my seasonal take on my hugely popular Avocado Toast. A hearty slice of whole wheat sourdough bread is lightly brushed with olive oil and toasted in a toaster oven.  It is then slattered with mashed sweet potato, seasoned with a squeeze of lime and a pinch of ground cumin.   This is topped with maple caramelized red onion and a handful of raw shredded brussel sprouts tossed in a bit of blood orange olive oil and sea salt.  The whole thing is finished with a sprinkle of juicy red pomegranate seeds and a drizzle of flavored balsamic.  OMG! An exciting explosion of flavor.  Move over jam jar.  This is the toast you want!  It would make a great party appetizer cut in smaller pieces too!


Sweet potato:  cook a whole large sweet potato in its skin either by baking at 350 F for 30 minutes or microwaving about 7 minutes, until soft.  Let cool, peel and fork-mash with a squeeze of lime, a pinch of cumin and some sea salt and fresh ground pepper.


Caramelized  onions:  thinly slice a red onion.  Sauté in 2 T olive oil with a bit of salt, on a low to medium heat, until the onions are soft, about 15-20 minutes, stirring often to prevent burning.  Add 1/4 cup of red wine vinegar and 2 tablespoons of maple syrup and cook another 5 minutes until all the liquid has been absorbed.  You will have some left over onion for other uses.

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Toppings:  shredded raw Brussels sprouts tossed in a bit of olive oil (I used blood orange flavored) and seasoned with sea salt;  pomegranate seeds; flavored balsamic vinegar(I used pear-cranberry).  Other toppings could be dried cranberries, chopped pecans, grated pecorino or  toasted pepitas.


Assembly:  spread each toast with sweet potato, then onions and top with the brussel sprouts and pomegranate seeds.  Finish with a drizzle of balsamic and some salt and pepper.


Haverford College, PA

Haverford College, PA


26 thoughts on “Smashed Sweet Potato Toast with Maple Caramelized Onions

  1. how unique and simply fall fabulous Johanne! And so so pretty!! I am constantly surprised by what’s popular with my readers, keeps things interesting! Can’t wait to try this for the holidays~

    • I may have to use your expression Jenna: Fall Fabulous! Love it and it says so much in so few words. I find posts I work weeks developing get little traffic and spontaneous short write ups light up my stats! But no matter what, it always makes my day when I hear from you. Happy Halloween!

  2. Very nice Johanne, aren’t those the best types of recipes though? A bit of this, a splash of that, and it all comes together beautifully. Your creation is gorgeous!

    • It was a fun concoction and we ate it both Sat and Sun mornings! My husband preferred it with dried cranberries instead of pomegranate seeds but I liked the crunch and sour complement of the pomegranate. Always love hearing from you Teresa!

      Johanne Lamarche


  3. Yum! You’re absolutely right, I love the flavors that you throw together. And, using this as a party appetizer is such a great idea. It’s plenty festive with all the fall colors. Thanks for brining these to the fiesta, and have a marvelous weekend! 😀

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