Creamy Sweet Potato Toast

Quick BreakfastsFilling Snacks
Written By Brittyn Coleman, MS, RDN/LD

Ingredients

  • 1 Sweet Potato (large)

  • 1/4 cup Sunflower Seed Butter

  • 2 tbsps Unsweetened Coconut Yogurt

Directions

  1. Trim the pointy ends off of the sweet potato then cut it half lengthwise into 1/4 inch slices to create long toast-like pieces.

  2. Place the sweet potato slices into the toaster and toast twice or until golden brown. Or set your oven to broil and bake on a sheet for three to six minutes per side, or until golden brown.

  3. Once the sweet potato has cooled slightly, add the sunflower seed butter to each slice. Top with coconut yogurt. Enjoy!

Notes

  • Leftovers: Refrigerate leftover slices separate from the toppings in an airtight container for up to three days. To reheat, toast each slice until warm, or set the oven to broil for roughly three minutes per side.

  • Additional Toppings: Add hemp seeds, flax seeds, or chia seeds on top.

Nutrition Facts

Makes 2 Servings

Nutrients per serving: Calories: 260 | Protein: 7 grams | Fiber: 4 grams | Carbohydrates: 21 grams | Fat: 18 grams | Sugar: 6 grams

Brittyn Coleman, MS, RDN/LD https://www.autismdietitian.com
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