For fall, replace avocado toast with sweet potato toast (photo courtesy François Payard | New York).
 Balsamic vinaigrette: so easy to make, we don’t understand why people buy it pre-made (photo courtesy Canola Eat Well).
Chef François Payard has put a seasonal twist on the ubiquitous avocado toast: sweet potato toast!
We love avocado toast, but sweet potato is a good seasonal variation.
Chef Payard suggests that you top your morning toast with a layer of caramelized onions, balsamic vinaigrette and sliced roasted sweet potatoes. We re-created the recipe: It’s easy.
You can bake the potatoes the day before (or steam them to al dente), and warm them in the microwave prior to serving.
Garnish your toast with fresh herbs. Parsley is shown here, but you can use whatever you have.
And although Chef Payard makes some of the most delicious pastries in the world, he starts the day well. Use whole wheat or mixed whole grain toast, he says.
Make it a crusty loaf, we say.
Balsamic vinaigrette (recipe below) or a simple drizzle of balsamic vinegar
Caramelized onions (recipe)
Garnish: fresh herbs
RECIPE: SWEET POTATO TOAST Ingredients
1. BAKE the sweet potatoes. Preheat the oven to 400°F. Pierce each potato several times with the tines of a fork and place them on a rimmed baking sheet lined with foil. Bake until al dente, about 35-40 minutes (test with the tines of a fork or the tip of a paring knife). When ready to serve…
2. REMOVE the skins and slice the flesh into 1/2-inch circles.
3. TOAST the bread. Spread the caramelized onions on the toast. Layer the potato slices on top; drizzle with the vinaigrette; garnish with the herbs and serve.
BALSAMIC VINAIGRETTE RECIPE
Balsamic vinaigrette can be as simple as one part vinegar to two parts oil. Olive oil is classic; but if you like playing with different flavors, try an infused oil, a nut oil, or whatever you have on the shelf.
For a more complex recipe, try this:
RECIPE: DELUXE BALSAMIC VINAIGRETTE
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper
1. COMBINE combine the vinegar, mustard and garlic in a small bowl.
2. ADD the oil in a slow, steady stream, whisking constantly; or emulsify in a blender. Season with salt and pepper to taste.
Substitute pesto for the vinaigrette and fresh herbs.
Add a slice of gruyère or Swiss cheese on top of the toast; assemble and microwave for a few seconds to melt the cheese.
Combine slices of avocado and sweet potato for a fall leaf-turning effect.
Use black sesame seeds to make a jack o’lantern face on the center slice of sweet potato.