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…