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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.
1 large sweet potato
Tuscanini Olive Oil, for spraying
1/4 teaspoon Haddar Kosher Salt
Gefen Almond Butter or nut butter of choice
pomegranate seeds
coconut flakes
cacao nibs
crushed walnuts
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
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.
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.)
Bake for 20 minutes. Flip; bake for an additional 15 minutes.
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.
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