Sweet Potato Toast is my new, favorite go-to when I need a quick breakfast or I’m craving a healthy snack. I used to go for a daily avocado toast, but these three recipes I created have added some additional nutritional benefits, while giving me more variety in my food choices and flavor profiles.
One of the great things about swapping your bread for sweet potato, beyond the obvious sans gluten for my GF babes, is that you are taking in tons of vitamins and minerals you would otherwise be missing out on.
And yes, you really can just pop your sweet potato toasts right in the oven, just like bread!
Sweet Potato Toast
1 medium sweet potato, cut into 1/4″ thick slices
*Pop your sweet potato toast in the toaster. If you don’t have a toaster, you can bake your toasts on a baking tray lined with parchment paper. Bake at 350degrees Fahrenheit for 10 minutes on each side.
Spread 1 tablespoon of natural almond butter on your that and top with unsweetened coconut flakes.
Mash up 1/2 avocado with sea salt and crushed red pepper flakes. Spread on your sweet potato toast.
Drizzle your sweet potato toast with tahini and top with sliced Medjool dates.