One of my favorite recipes I’ve made for the blog is my tuna salad on sweet potato toast.  Since I’ve made that, I’ve been topping sweet potato with as much as I can find.  Mostly I make breakfast top and today’s recipe is just that!  It is an easy 4 ingredient recipe that keeps me full until lunch hour.  If you are a fan of avocado toast, give this sweet potato almond butter toast a try!

1 Medium Sweet Potato, as uniformly round as possible

2 TBSP Almond Butter

1/2 Pear, thinly sliced

1 TSP Shredded Coconut

Optional:  Honey to drizzle on top

Cinnamon, Salt, Pepper

EVOO

Preheat oven to 400 degrees

Cut the top and bottom off of the sweet potato and a small portion (about 1/4 inch) off each side of the sweet potato to form into a block

Cut 1/2 inch slices 

Line a rimmed cookie sheet with tin foil, then place a cooling rack and spray with cooking spray

Drizzle EVOO on each of the sweet potato slices and sprinkle with spices

Flip and repeat

Bake in oven for 15-18 minutes

Stay hungry…