Sweet Potato Toast (4-ways)

Happy Saturday! Gotta love the weekend, when you have the time to make fun and delicious breakfasts.

My favorite kind of breakfast or snack involves both a sweet and savory component, and these sweet potato toasts are just that. Blueberry and chocolate + banana and almond butter + savory bacon and eggs + fresh avocado = perfection on a plate!

Topping amounts listed in ingredients are enough for 2 slices of each kind. Pick and choose or make them all :)

Ingredients

• 1 large sweet potato

• Avocado oil

Avocado hemp

• ½ avocado, sliced

• Garnish: Sesame seeds

Bacon & Egg

• 2 eggs, scrambled

• 2 pieces bacon, cooked

Banana Almond

• ½ banana, sliced thinly

• 2 tbsp almond butter, creamy

• Garnish: chopped almonds or cinnamon

Chocolate Blueberry

• ½ oz (14g) unsweetened chocolate, chopped

• 1 tbsp milk (any)

• 1 tsp honey

• 4oz blueberries, fresh

• Garnish: shredded coconut, cacao nibs

Directions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Wash and peel the sweet potato. Cut long-ways into ¼”-thick slices.

3. Lay the sweet potato slices onto the baking sheet and lightly brush with a little avocado oil.

4. Bake for 20 minutes. Flip the slices, then bake for another 10-15 minutes or until they begin to brown.

5. Top with your toppings of choice - for the chocolate blueberry: melt the chocolate, mix it with the milk and honey, then spread on the “toast”.