Sweet Potato Toast Bites with Figs, Blue Cheese, Flaked Salt, and Honey

As you might imagine, we love sweet potato toasts. But we also love taking that idea and turning it into bite-sized snacks and apps! Just like full-sized toasts, sweet potato toast bites can be topped with pretty much anything you like—try a dollop of dip and a sprinkle of nuts, a slice of ham and a chunk of cheese, or a spoon of peanut butter and your favorite fruit.

This particular version, dressed up with dried figs, blue cheese, and a sprinkle of flaked salt, is easy yet impressive. Serve it for company, holidays, or any time you’re in the mood for something special.

Makes 12




Sweet Potato Toast Bites with Figs, Blue Cheese,

12 crosswise slices orange- or yellow/white-fleshed sweetpotato, or a combination (about 1/4-inch thick) (see note)
2 Ounces good-quality blue cheese (about 1/4 cup packed)
3 Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered
12 small rosemary sprigs
1 Teaspoon flaked sea salt
1/2 Teaspoon pepper
1 Tablespoon honey

Sweet Potato Toast Bites with Figs, Blue Cheese, Flaked Salt, and Honey Directions

  1. Cook the sweet potato slices in your toaster oven as you would small slices of bread, using the most well-done setting, until tender (you might have to do this in batches, and each batch might have to cook two times). Set aside to cool to room temperature.

  2. Top each sweet potato slice with 1 teaspoon of blue cheese, 1 fig quarter, and a rosemary sprig, arranging them on plates or a platter. Sprinkle with the salt and pepper, then drizzle with the honey and serve.

  3. Note: If you don’t have a toaster oven, use 3 or 4 lengthwise slices of sweet potato and cook them in your toaster using the most well-done setting (you might have to do this two times). Then cut each toasted slice into 3 or 4 pieces to make 12 smaller toasts.


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Recipe notes

Recipe developed in partnership with Valley Fig Growers


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