Sweet Potato Toast Two Ways: Sweet & Savoury
Prep Time
Serves
Cooking Mode
1½ lb 1 medium sweet potato, cut lengthwise into eight
1/4-in. (5-mm) thick slices2 tbsp almond butter
2 tbsp plain Greek yogourt
1 tbsp honey
¼ tsp lemon zest
¼ cup blueberries
2 tsp chopped fresh mint
⅓ cup herbed goat cheese
2 tbsp finely chopped sundried tomatoes
1 green onion, finely sliced
1½ lb 1 medium sweet potato, cut lengthwise into eight
1/4-in. (5-mm) thick slices2 tbsp almond butter
2 tbsp plain Greek yogourt
1 tbsp honey
¼ tsp lemon zest
¼ cup blueberries
2 tsp chopped fresh mint
⅓ cup herbed goat cheese
2 tbsp finely chopped sundried tomatoes
1 green onion, finely sliced
Directions
1Place sweet potato slices in toaster on low setting 8 to 10 min. or until golden on the outside and tender and cooked on the inside (Note: Times may vary depending on toaster.)
2Spread half the sweet potato toasts with almond butter. In small bowl, stir together yogourt, honey and lemon zest. Spread mixture on top of almond butter. Sprinkle with blueberries and mint.
3On remaining sweet potato toasts, spread herbed goat cheese and sprinkle with sundried tomatoes and green onion.
Tips
1
To make a larger batch, roast sliced sweet potatoes on a parchment paper-lined baking sheet in oven.
Disclaimer
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Personal Note
Personal Note
