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

bringing this easy- peasy recipe to Fiesta Friday.

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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