Sweet Potato Toast

Rorie Weisberg Rorie Weisberg
5.0 (1 reviews)

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.

50m 1
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Vegan Passover Parve

Contains: Tree nuts

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.

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