You’re apt to find it easier and less fussy to cook a sweet potato in a skillet than in a toaster. The fat adds welcome flavor and more efficiently conducts heat to produce a more toothsome toast.See A Step Up from Sweet Potato Toast. But don’t limit yourself to sweet potato; yam, and squash that is both dry and dense squash (like butternut and kabocha) also toast up beautifully.
While any skillet will work, a heavy one will help cook more evenly. If you use a thin skillet, consider using a Flame Tamer or other heat-diffusing device to prevent uneven heating. Or arrange the slices in a pre-heated sandwich grill (added fat is optional) and cook, without turning, for about 8-10 minutes. Also see: A Step Up from Sweet Potato Toast.
If you’re cooking for a crowd, use a griddle or arrange slices on a greased cookie sheet and bake at 350°F for 30 minutes, then place under the broiler for a minute or so to brown.
Cooking fat of your choice
4 (¼-inch) slices sweet potato, yam or winter squash such as butternut or kabocha
Ground cinnamon or cumin (optional)
Heat a large skillet over medium-low heat. Add enough fat to lightly coat the bottom of the pan and arrange the sweet potato slices in a single layer. Sprinkle with salt and cinnamon, if using. To expedite cooking and for a more moist “toast,” cover the pan. (For a drier “toast,” cook uncovered over low heat and increase the cooking time by a minute or two.) Cook for 5 to 7 minutes, until the slices just start to brown on the bottom. Flip and cook the second side until browned, about 4 minutes. Top with a spread of your choice or serve unadorned as a side dish. Serve warm or at room temperature.