Yields: 2 slices
For the sweet potatoes:
- 1 medium sweet potato
- 2 tablespoons cooking extra virgin olive oil
- 1 clove garlic
- 1-2 tablespoons harissa paste
- 1⁄2 teaspoon sea salt
For the toast:
- 2 slices whole-grain artisanal bread
- 6 oz. spreadable goat cheese
- 3⁄4 cup loosely packed cilantro
- Zest from 1⁄2 a lemon
- PRMRY Transform extra virgin olive oil
Chop the sweet potato into 1⁄4" cubes. Heat a skillet over medium heat, and then warm a couple tablespoons of extra virgin olive oil. Follow with the sweet potatoes and cook until they are tender and starting to brown. Add the garlic and salt, and stir for a minute or so until the garlic is fragrant. Turn off the heat, and mix in the harissa paste.
While the sweet potatoes are cooking, prepare your cilantro on a cutting board with the lemon zest on top, and finely chop the mixture together.
Toast the bread, spread with a layer of cheese, then top with the potatoes. Finish with a generous sprinkle of the herb mixture and a healthy drizzle of PRMRY Transform.
Notes: You can swap parsley for cilantro if the latter isn't your thing. Also, for a slightly sweeter toast, opt for ricotta rather than goat cheese. As for the harissa, if you like heat, lean toward 2 tablespoons instead of 1.
Adapted from a recipe by Erin Alderson