Sweet Potato Toast
1 Sweet Potato from Manheim Gardens
1 tbs Coconut Oil
Choice of Toppings:
Fever Nut Butter( peanut, almond, hazelnut)
Coconut Oil and Cinnamon
Fresh Bananas or Strawberries from Engel Farms
Pure Luck goat cheese and Round Rock Honey
Hummus and Joes Microgreens or Johnson’s Backyard radishes
Mashed avocado and red pepper
Mother Culture yogurt and nut butter
Preheat oven to 425
Wash the sweet potato, taking time to scrub the flesh. We will be eating the skin, so this is especially important.
Slice the sweet potato lengthwise so that each slice is ¼ to ½ inch thick, depending on thickness preference.
Place slices on a baking sheet which is lighty greased with oil.
Bake at 425’F for 15 minutes on one side and then flip the slices over. Bake for another 15 minutes or until the slices are for tender.
Allow slices to cool or enjoy them warm. Top with any of the options below. SP Toast can be reheated in the toaster for a quick breakfast on the go!
Recipe Developed by: By Katherine Hall, RDN, LD, CLT of Optimal RD Nutrition and Wellness