- 1 large sweet potato
- 1 tablespoon olive oil
- 1 cup diced onion
- 1/4 cup chicken broth
- 1 tablespoon jarred minced garlic
- 1/4 cup whole milk
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 10 slices bread
- Bring a large pot of water to a boil. Add sweet potato; cook until tender when pierced with a fork, 15 to 20 minutes. Drain and cool until easily handled, 5 to 10 minutes. Peel potato and mash with a fork.
- Heat oil in a large skillet over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in broth and garlic; cook, stirring occasionally, until onion is very tender, about 3 minutes.
- Combine mashed potato, onion mixture, milk, parsley, basil, onion powder, cumin, and cinnamon in a blender; puree until smooth.
- Toast bread slices; spread potato mixture on top.