This toast is delicious! You can use purple or orange sweet potatoes – both are off the charts for health! This is great for breakfast, a quick lunch or a snack.  Our favorite version is sunflower butter with pomegranate arils or raspberries.

2 slices is one serving.

Ingredients:

• 2 large sweet potatoes, washed and dried (use your straightest potatoes for this recipe)
• Almond butter (or other nut or seed butter)
• Optional additional toppings:
  • Blueberries, raspberries, pomegranate arils, sliced bananas or other fruit
  • Chia jam or all-fruit (no added sugar) jam
  • Maple syrup, honey, or other sweetener, if desired

Instructions:

1. Preheat oven to 350 degrees F. Place parchment paper on a baking sheet.
2. Trim the ends from the sweet potato and slice into ¼ inch slabs using a large vegetable knife or mandoline slicer.
3. Place the slabs on the baking sheet and bake for 15-20 minutes (depending on the thickness), turning over at the half way point, until tender but not overly soft.
4. Cool, cover, and refrigerate.
5. When ready for a quick and delicious breakfast or snack, toast in a toaster or toaster-oven until lightly browned. Spread thinly with nut butter and other desired toppings.  Consider this substitution for other bread needs.