Hazelnut cream and sweet potato toast

This kind of bread saves us when we don’t have much time to cook, with a soup, netflix, a plaid, a glass of wine… well, another recipe for lazy people 😉

And it’s time to break your assumptions about rocket 😉 So ok, just like that, it’s a bit gross. But I promise, on toast it’s super good, it just brings a little freshness and acidity!


  • country bread – 6 (slices)
  • sweet potato – 2 – 20 (g)
  • hazelnut powder – 2 (càs)
  • cornstarch – 1 (càs)
  • soy milk – 20 (cL)
  • soy cream – 2 (càs)
  • arugula
  • olive oil
  • salt
  • pepper


  • Preheat the oven to 200° C.
  • Peel the sweet potatoes and cut them into small cubes. Spread them out on a baking sheet lined with parchment paper. Add a little oil, salt, pepper and bake for about 25 minutes of cooking.
  • Prepare the hazelnut cream: in a small saucepan, melt the margarine, add the hazelnut powder and let it grill to bring out the aromas. Add the starch while whisking then the soy milk, still whisking. Boil to thicken the cream, stirring constantly.
  • When the cream has a smooth and thick consistency, turn off the heat and add the soy cream, season.
  • Toast the slices of bread. Spread them with hazelnut cream. Arrange the sweet potatoes on top and finish with arugula leaves.
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