Make sweet potatoes.

1. Preheat oven to 450 and line a baking sheet with parchment paper. Chop the ends off your sweet potato and then slice it lengthwise, about 1/4″ thick.
2. Place sweet potato slices on the baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for about 10 minutes or until it’s slightly browned and you can insert a fork easily.

Make the Mexican-inspired toppings.

1. Drain and rinse the can of black beans and put beans in a medium bowl. Add minced garlic, cumin, and lime juice to the beans and mash with a fork. If it’s seeming too thick, add olive oil. When you’re done mashing, add salt to taste.
2. Using a gas stove top, turn a burner to medium-high heat and place the corncob right on the grate so that the fire reaches the corn. Leave the corn on the grate for about 2 minutes on each side or until it’s charred to your liking.
3. Spread black bean mash on toasts, add sliced avocado on top of beans, and sprinkle charred corn on top. Finish your toasts with chopped cilantro and a squeeze of fresh lime.

Make the Mediterranian-inspired toppings.

1. Spread a thick layer of tzatziki on your toasts. Top each with arugula, a couple slices of tomato, and some pickled red onion (we made ours using this recipe, but you can also buy them premade!), add a sprinkle of crispy chickpeas and end with a drizzle of olive oil.

Make the sweet-inspired toppings.

1. Preheat your oven to 500 degrees. Place chopped walnuts in a small bowl, add olive oil and salt, and toss to coat the walnuts. Spread on baking sheet and toast for about 5 minutes or until golden and fragrant. *keep an eye on these, they can move from golden to burnt quickly!
2. Spread a thick layer of goat cheese on your toasts, add toasted walnuts, and drizzle with honey.