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!