Sweet potato as “toast” has taken off recently as an alternative to bread. Whether you’re avoiding gluten or just looking to switch up your breakfast routine, sweet potatoes are a great addition to any diet. They’re incredibly healthy, and they’re a fantastic source of potassium, magnesium, and vitamin A. They’re also versatile and pair perfectly with everything from green vegetables to nut butter. Feel free to play around with different toppings and see what you enjoy. Just think of the sweet potato as a blank canvas! Try making sweet potato avocado toast or experiment with sweeter toppings like peanut butter and jelly. Here’s how we like to prepare ours:
Ingredients: Serves 1-2
- 1 large sweet potato
- 1 tablespoon of olive oil
- 1-2 tablespoons of almond butter
- 1 tablespoon of seeds of choice (we love chia seeds!)
- ½ cup fresh raspberries
Instructions:
- Preheat oven to 400 degrees F
- Slice sweet potato into ¼ inch thick slices lengthwise
- Brush olive oil onto both sides of each slice
- Place on a baking tray and bake for 10 minutes, flip, then bake for 10 more minutes
- Remove and spread with almond butter or spread of choice, serve with seeds and berries or desired toppings. Enjoy!
