COOKING CLASS: four ways with sweet potato

The new toast! Switch the bread to sweet potato for these on-trend low GI snacks. You can use a toaster or the oven but we find the humble sandwich press works a treat.

The Egyptian

MAKES 4 PREP AND COOK TIME 15 MINUTES

Wash 1 medium (400g) orange sweet potato. Trim a little from one long side; turn potato onto the flat side. Trim two very thin slices lengthways from each side; discard. Cut potato lengthways into four 6mm thick toast-like slices. Brush slices with a little olive oil. Cook sweet potato in a heated sandwich press for 10 minutes or until golden on both sides. Meanwhile, cook 4 room temperature eggs in a saucepan of boiling water for 5 minutes; drain. Cool slightly; peel. Spread ⅔ cup hummus among sweet potato toasts, top each with a torn egg. Sprinkle with 1 tablespoon dukkah and micro coriander.

The Reuben

MAKES 4 PREP AND COOK TIME 15 MINUTES

Wash 1 medium (400g) orange sweet potato. Trim a little bit from one long side; turn potato onto the flat side. Trim two very thin slices lengthways from each side; discard. Cut potato lengthways into four 6mm thick toast-like slices. Brush slices with a little olive oil. Cook sweet potato in a heated sandwich press for 10 minutes or until golden on both sides. Spread 1 tablespoon sauerkraut on each toast, top with 100g sliced Swiss cheese and baking paper; with lid slightly ajar, cook for 2 minutes or until cheese softens. Serve each topped with 1 tablespoon aioli and 2 slices pastrami; season with pepper.

The vegan

MAKES 4 PREP AND COOK TIME 15 MINUTES

Wash 1 medium (400g) orange sweet potato. Trim a little from one long side; turn potato onto flat side. Trim two very thin slices lengthways from each side; discard. Cut potato lengthways into four 6mm thick toast-like slices. Brush slices with a little olive oil. Slice 300g tempeh. Cook sweet potato and tempeh in a heated sandwich press for 10 minutes or until golden on both sides. Toss 1 julienned or grated raw beetroot with 2 teaspoons red wine vinegar. Top sweet potato toasts with toasted tempeh, beetroot salad and 1 cup watercress sprigs. Drizzle with a little more olive oil; season with pepper.

The hipster

MAKES 4 PREP AND COOK TIME 15 MINUTES

Wash 1 medium (400g) orange sweet potato. Trim a little from one long side; turn potato onto flat side. Trim two very thin slices lengthways from each side; discard. Cut potato lengthways into four 6mm thick toast-like slices. Brush slices with a little olive oil. Cook toasts in a heated sandwich press for 10 minutes or until golden on both sides. Meanwhile, place 1 cup frozen peas in a heatproof bowl; cover with boiling water. Stand for 2 minutes; drain. Roughly mash peas, 1 avocado and 2 tablespoons lemon juice; spread on sweet potato toasts. Top with 60g crumbled marinated goat’s cheese; season with pepper.