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.

 
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.
 
 
RECIPE: SWEET POTATO TOAST

Ingredients

 
Preparation

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 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

Ingredients

 
Preparation

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.
 
Variations