Sweet Potato Toast with Apple, Fig and Maple Compote

Sweet Potato Toast with Apple, Fig and Maple Compote
Prep Time
15 min
Cook Time
25 min
6 servings

This warming, homey toast — made with sweet potato instead of bread — tastes like a delicious apple crisp. Top it with your favorite granola for a dose of crunch.



medium sweet potatoes (about 1 lb total)
Tbsp unsalted butter, 1 melted
cup apple cider
Tbsp maple syrup
tsp ground cinnamon
medium apples (preferably sweeter variety such as Gala or Fuji), peeled, cored and chopped
oz (about ½ cup) dried figs, stems discarded and chopped
cup granola



You can make the toasts in advance and refrigerate them in an airtight container up to 4 days. Reheat in a toaster until warmed through.

Step 1

Preheat the oven to 450ºF.

Step 2

Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes and melted butter in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.

Step 3

Meanwhile, combine the cider, maple syrup, cinnamon, apples and remaining tablespoon butter in a medium pot over medium-high heat. Bring to a boil, then cover and cook until the apples are soft, about 20 minutes. Uncover, mash with a potato masher or the back of a fork and continue to cook until most of the liquid has evaporated and it has the consistency of chunky applesauce, about 5 minutes. Stir in the figs and let cool slightly. Divide the applesauce among the toasts and sprinkle with the granola. Serve immediately.

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