Quick and Easy

Sweet Potato Toast with Smoked Salmon

5
Average: 5 (4 votes)
(4 votes)
Sweet Potato Toast with Smoked Salmon

Sweet potato toast with smoked salmon - Hearty toast variant with low carbohydrates. Photo: Iris Lange-Fricke

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Difficulty:
very easy
Difficulty
Preparation:
5 min.
Preparation
ready in 15 min.
Ready in
Calories:
350
calories
Calories

Healthy, because

Even smarter

Nutritional values

These sweet potato toasts are rich in vitamin D, which helps support nerve health, as well as omega-3 fatty acids from the salmon, which helps keep the cardiovascular system healthy. 

Don't like fish? These sweet potato toasts also tastes good with ham, shrimp or diced tofu. 

1 serving contains
(Percentage of daily recommendation)
Calorie350 kcal(17 %)
Protein23 g(23 %)
Fat11 g(9 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A2 mg(250 %)
Vitamin D2.2 μg(11 %)
Vitamin E8.4 mg(70 %)
Vitamin K9.2 μg(15 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.7 mg(50 %)
Folate62 μg(21 %)
Pantothenic acid1.8 mg(30 %)
Biotin11.1 μg(25 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C62 mg(65 %)
Potassium841 mg(21 %)
Calcium103 mg(10 %)
Magnesium51 mg(17 %)
Iron1.5 mg(10 %)
Iodine10 μg(5 %)
Zinc0.8 mg(10 %)
Saturated fatty acids4 g
Uric acid34 mg
Cholesterol42 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
10 ounces
6 ounces
2 stalks
2 stalks
1 teaspoon
1
¼
yellow pepper
6 ounces
How healthy are the main ingredients?
Sour cream

Preparation steps

1.

Peel and wash the sweet potato and cut it into about 4-6 slices. Bake the slices in a preheated oven at 390°F for about 8-10 minutes.

2.

Meanwhile, put the sour cream into a bowl. Wash the herbs, shake dry and chop. Set aside some dill. Mix the sour cream with the herbs and lemon juice, and season with salt and pepper.

3.

Remove sweet potato slices from the oven and let them cool down. Clean and wash cucumber and paprika and cut into slices or strips. Spread sweet potato toasts with herb sour cream, cover with smoked salmon, garnish with cucumber and paprika and sprinkle with the remaining dill.