The entire world is on a toast craze and I am fully on board.
Does it not seem like lately we have turned everything into some form of toast? You’ve got avocado toast, eggplant toast, french toast, and now, sweet potato toasts. And all I can say about that is, hallelujah! (que angels singing and a ray of light shining down on these orange gems).
Now, you may not agree that this is the best toast out there however, you must admit that it is by far the one with the most unique texture and flavor. (Ps. how many times do you think I’m going to say the word toast in this post? Also ps. that rhymed). This dish utilizes sweet potatoes in a totally new way than they’ve ever been used before.
So, I’ve been having a huge hankering for buffalo chicken dip as of late but I’ve pushed off making it because I know myself and I will 100% eat the entire bowl in one go (#foodbaby to the max). I resisted as long as I could, then got to thinking about a healthier alternative to the traditional dip. Behold, a starch substitute that offers way more flavor than any bread, cracker or chip ever could.
The sweet potatoes are sliced thin and cooked in the toaster until crispy. They are still thick enough to maintain shape and hold up whatever you want to pile onto them. Every toaster is a little different in terms of heat levels but I would recommend turning the heat on high and doing about 4 rounds per toast to ensure they are cooked through. You’re left with a slightly charred base to layer on your buffalo chicken and avocado ranch.
Of course there are a million different options for layering your toasts but this flavor combination seriously knocks it out of the park. The sweetness from the potatoes compliments the vinegary and slightly spicy buffalo chicken which is cooled off with the fresh, creamy avocado ranch dressing. So fresh and so clean, clean.
Get to toastin’ y’all! Let me know how it turns out…
- 4 medium sized sweet potatoes
- 3 chicken breasts
- 2 mulato chilies
- 3 dried red chilies
- 1 small white onion, cut in quarters
- 1 tbsp. cumin
- 1 chicken bouillon cube
- 4 bay leaves
- 4 tbsp. hot sauce of choice (I used Valentina's)
- Avocado Ranch
- 1 tsp garlic powder
- 1 tsp fresh garlic, minced
- 1 cup mayo
- 1/2 cup sour cream
- 1/2 tsp. white vinegar
- 1/4 cup buttermilk
- 1/4 tsp. paprika
- 1 tsp Worcester sauce
- 2 tbsp guacamole or fresh avocado
- 1 tsp dried parsley
- 1 tsp pepper
- 1/4 tsp paprika
- Put all chicken ingredients, excluding the hot sauce into a pressure cooker over medium heat. Add just enough water to cover ingredients. Cover the pressure cooker tightly and turn heat on high. (Ensure the lid is on properly!)
- When the steam comes out the top nob of the pressure cooker and whistles a few times, reduce heat to low. Allow everything to cook for about 40 minutes, leaving the lid on.
- While the chicken is cooking, slice each sweet potato 1/2 inch thick, length wise. Toast each slice in the toaster on high heat about 4 times each or until cooked through. Each sweet potato should be slightly charred.
- Prepare the avocado ranch by adding all ingredients to a medium bowl and stir until incorporated.
- When the pressure cooker has cooled slightly, remove it from the heat, leaving the lid on. Put the cooker under cold, running water and lift the top nob until all steam has left the cooker. Remove the lid and take out the chicken with a few onions. Discard all other contents.
- Shred the chicken using 2 forks and place in a bowl. Add the hot sauce to the chicken and stir until the chicken is fully covered.
- Layer each sweet potato toast with a heaping spoon of buffalo chicken and drizzle with the avocado ranch.