Sick of the same old? Trade in your basic toast with this vitamin-packed, tasty breakfast idea
So my best friend showed me this concept of having toast without the “toast” and I’m so excited to share my version of Sweet Potato Toast with you! Sweet potatoes are one of my favorite fall/winter vegetables and they are packed with fiber and nutrients.
When I am trying to loose a few inches, I really cut down on carbohydrates and refined sugars. With summer only a few months away, this recipe is great for a healthy breakfast or a middle of the day snack that will satisfy your sweet tooth without blowing your diet!
- 1 large sweet potato, rinsed and scrubbed clean
- toppings of your choice (I love almond butter, avocado or a poached egg)
- salt, pepper, red chill or other seasonings, to taste
Slice a small piece off of the outside of the sweet potato to create a flat, stable surface. Position the sweet potato on the cutting board and cut lengthwise into 1/4 inch-thick slices. Add slices directly into a toaster, and toast on high for full two rounds. Check in occasionally to ensure the sweet potato doesn’t burn. Carefully remove the slices and top with just about anything!
I topped one with avocado, salt and lemon, one with almond butter, banana, and pomegranate seeds, and one with coconut oil and a fried egg. When I first saw this recipe I assumed that the author was referring to sweet potatoes (light yellow color) and not yams (the more orange colored sweet potato), if I were to make this again I think I would use yams to make the overall flavor a tad sweeter!