Sweet Potato & Apple Toasts

📝 Ingredients

• 1 large sweet potato (about 400 g)
• 1 tsp olive oil
• 1 apple (about 150 g)
• ½ lemon (for the juice)
• 50 g 100% peanut butter (about 3 tbsp)
• 2 tsp maple syrup (10 g)
• ½ tsp ground cinnamon (¼ in the cream, ¼ for sprinkling)
• 20 g pumpkin seeds (2 tbsp)
• 1 pinch of salt

🍴 Utensils

• Chopping board
• Large, very sharp knife
• Baking tray and baking paper
• Pastry brush
• Small bowl

📖 Steps

1. Preheat the oven to 200 °C and line a baking tray with baking paper. Wash and scrub the sweet potato thoroughly under cold water without peeling it, then dry it well: the skin helps the slices hold together like real toast.
2. Cut a thin sliver off one side of the sweet potato so it sits flat without rolling. Then cut it lengthways into even 7 mm slices: too thin and they break; too thick and the centre stays hard.
3. Lay the slices on the tray without overlapping and brush both sides with oil. Bake on the middle shelf for 20 to 25 minutes, turning halfway through, until the tip of a knife slides in without resistance and the edges are golden.
4. Spread the pumpkin seeds on a corner of the tray for the last 4 minutes of cooking, until they puff up and crackle slightly. Watch them closely: overtoasted, they turn bitter.
5. While they bake, wash the apple, core it and cut it into thin 3 mm slices. Drizzle with the juice of the half lemon and toss gently: the lemon stops them browning while the sweet potato finishes cooking.
6. In a small bowl, mix the peanut butter, maple syrup, ¼ tsp cinnamon and the pinch of salt until smooth and creamy. If it's too firm to spread, microwave it for 10 seconds.
7. Leave the slices to cool for 2 minutes, then spread them generously with the peanut butter cream. Fan out the apple slices on top, sprinkle with the toasted pumpkin seeds and the rest of the cinnamon, and eat straight away.