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Recipe by Rorie Weisberg

Sweet Potato Toast

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Sweet Potato Toast
Parve Parve
Easy Easy
1 Servings
Allergens

Contains

- Tree nuts
50 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar - Vegan

Here’s a toast you can enjoy on Pesach and beforehand too! Especially at busy times, when it’s harder to get in those veggies, you’ll love having the option of this high-fiber, easy-to-eat meal that’s great cold or at room temperature.

Ingredients

Sweet Potato Toast

Topping

  • cacao nibs

  • crushed walnuts

Directions

1.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2.

Slice sweet potato into 1/3-inch (3/4-centimeter) slices; for larger toast-like slices, slice on the diagonal. Place in a mixing bowl.

3.

Rub on both sides with olive oil and sprinkle with salt; toss to coat. Lay directly on a metal baking sheet. (For less mess and a slightly less crispy outcome, line the baking sheet with Gefen Parchment Paper first.)

4.

Bake for 20 minutes. Flip; bake for an additional 15 minutes.

5.

Allow to cool. To serve, spread with almond butter, then sprinkle with pomegranate seeds, coconut flakes, cacao nibs, and crushed walnuts for a delicious, filling macro meal.

Notes:

This toast pairs well with savory protein-rich toppings, like eggs and feta cheese. To save for later use, refrigerate cooled sweet potato toasts without toppings in an airtight container for up to four days. Enjoy cold or at room temperature, or rewarm before topping.

Recipe tags

full and free full n free fullnfree kosher for passover living full 'n free living full ‘n free living full and free Pesach rorie weisberg sweet potatoes toast
Sweet Potato Toast

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