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
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Wash and peel the sweet potato. Cut long-ways into ¼”-thick slices.
Lay the sweet potato slices onto the baking sheet and lightly brush with a little avocado oil.
Bake for 20 minutes. Flip the slices, then bake for another 10-15 minutes or until they begin to brown.
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”.
