I went through a phase where I had sweet potato topped with nut butter and banana slices for breakfast almost every day for a month. I just couldn’t get enough. We are so used to something sweet for breakfast and when following a low carb, paleo or whole 30 eating plan you have a lot of eggs and other savoury breakfasts. So something sweet for breakfast every now and then does wonders. My daughter also enjoy these as a snack or light lunch. Roasting the sweet potato gives you the yummiest result by far, but when you are pressed for time, using a steamer to quickly cook the potato will work just as fine. Top these sweet potato “toasts” with your favourite nut butter and fresh slices of fruit or for a special treat, why not try our delicious healthy chocolate spread.
Sweet potato toast with sweet toppings - gluten, wheat and refined sugar free
A yummy grain free alternative to toast.
Ingredients
- 1 large sweet potato
- coconut oil
- salt
- nut butter
- fresh fruit
Directions
- Step 1 Preheat the oven to 180℃.
- Step 2 Cut the sweet potato into 1½ cm discs. (No need to peel as the skin is a good source of fibre)
- Step 3 Place the discs on a prepared baking tray or a silicone baking mat.
- Step 4 Prick the discs with a tooth pick a few times and brush with coconut oil on both sides.
- Step 5 Season with salt.
- Step 6 Bake for 40 minutes or until cooked.
- Step 7 Remove from the oven and cool slightly.
- Step 8 Top with your favourite nut butter and any fresh fruit. We love sliced bananas and strawberries.
