Sweet Potato Toast 3 Ways
Ingredients
For the Blueberry Cream Cheese:
  • Sweet Potato
  • Cream Cheese softened
  • Blueberries
  • Granola
  • Honey
For the Almond Butter Banana:
  • Sweet Potato
  • Almond Butter
  • Bananas sliced thinly
  • Chopped almonds
  • Cinnamon
For the Avocado Egg:
  • Sweet Potato
  • Avocado mashed
  • Hard boiled egg sliced
  • Red pepper flakes
  • Toasted sesame seeds
Instructions
  1. Preheat toaster oven to 375 degrees F. Place a piece of parchment paper on a baking sheet and set aside.
  2. Wash and scrub sweet potato. Pat dry. Use a sharp knife or mandolin slicer to cut ¼ inch even slices.
  3. Place sweet potato slices on prepared baking sheet. Brush a very thin layer of olive oil onto each side of the sweet potato. Bake for 20 minutes. Flip each sweet potato slice over, and bake for another 10 minutes. If you like it a little more toasted – leave in for an additional 5 minutes. {Note: You can also simply place the slices in a traditional toaster. Toast on high for 2-3 cycles or until toasted).
  4. Allow sweet potato slices to cool for a few minutes before garnishing.
For the Blueberry Cream Cheese:
  1. spread a thin layer of softened cream cheese on the top. Add a handful of fresh blueberries, sprinkle on a little granola and a drizzle of honey.
For the Almond Butter Banana:
  1. spread a thin layer of almond butter on the top. Layer on several thin slices of banana, sprinkle on a little cinnamon and chopped almonds.
For the Avocado Egg:
  1. spread mashed avocado on the top. Layer on a couple slices of hard-boiled egg, and sprinkle on red pepper flakes and toasted sesame seeds.