I am waaaaay late to the party on this. That’s what happens when you have a kid. Everything sort of stops in your little bubble of the universe for a bit. I could not tell you where my favorite baseball team finished in the standings the last two years. I could not tell you what movies have been playing (save the obviously cross-marketed Star Wars and superhero blockbusters). Up until several months ago, I hadn’t read the news in I am embarrassed to admit lengths of time.

So, yeah, I am behind. I’ve been busy raising a tiny human, sue me. I had actually managed to hear about the whole sweet potato toast thing awhile back, but because it is hard to cook with (and for) a small child, I hadn’t gotten around to trying it out. And anyone who knows me, knows what a shock that is. Because I LOVE sweet potatoes. Yams too. I will eat them in just about any form they land in front of me in. I rarely eat regular white potatoes because, honestly, I prefer sweet potatoes. Oh, and nutrient bonus.

A couple of weeks ago I had gotten super bored and frustrated with my (and the little guy’s) usual lunch routine, so I committed to spending a bit of time during his naps on the weekend to prepping some lunch options. Sweet potato toast, or SPT to those in the know, was at the top of my list. I tried four different topping varieties, two sweet and two savory. All four were a hit. With both me and the kiddo (he loves sweet potatoes too).

I decided for the “glues,” I would keep it simple for both shopping and budget purposes and stick with just one for the sweet and one for the savory. For the sweet, I went with ricotta cheese mixed with cinnamon. For the savory, I broke out another favorite staple, avocado. One of my sweet varieties was topped with apple slices, dried cranberries, and pepitas; the other blueberries. And let me digress by saying that as much as I love sweet potatoes, I dislike blueberries. But that was what we had. And I have now found a way to stomach those tiny little antioxidant bombs. One of my savory options had a fried egg, super yum; the other I topped with homemade crumbled black bean burger. (This recipe, from this cookbook.)

Needless to say, I am super pumped about this clearly life-changing lunch. And yeah, I have now fallen down the internet rabbit hold of SPT recipes and am looking to try out a bunch more. Bananas and cashew butter here I come!