Sweet Potato Toast with Yogurt & Blueberries
5 ingredients · 15 minutes · 2 servings
1 Sweet Potato (large)
1/4 cup Plain Greek Yogurt
1/2 cup Blueberries
2 tbsps Almond Butter
1/8 tsp Cinnamon
1. Trim the pointy ends off of the sweet potato then lay it on its side on a cutting board. Slice it lengthwise into 1/4 inch slices.
2. Place the sweet potato slices into the toaster and toast twice or until golden brown. If you do not have a toaster, set your oven to broil and bake on a sheet for 3 to 6 minutes per side, or until golden brown.
3. Once the sweet potato has cooled slightly, add the yogurt to each slice. Top with blueberries, almond butter, and cinnamon. Enjoy!
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 3 minutes per side.
Dairy-Free: Use coconut or cashew yogurt instead of Greek yogurt.
Nut-Free: Use coconut butter, tahini or sunflower seed butter instead of almond butter.
Add hemp seeds, flax seeds or chia seeds on top.