Almond Butter and Blueberry Sweet Potato Toast
This is a craveable, nutrient-dense breakfast. Sweet potatoes contain vitamins B6, C, and D and are full of potassium, magnesium, and carotenoids (which boost immunity to disease). This powerhouse meal hits an even higher nutritional level when topped with blueberries and almond butter.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 2 servings
Excerpted from The Greenprint by Marco Borges. Copyright 2018 by Marco Borges. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
Ingredients
Ingredients
- 1 sweet potato, cut into ¼-inch-thick slices
- ¼ cup almond butter
- ½ cup blueberries
Instructions
Instructions
- 1. Preheat the oven to 350 degrees F.
- 2. Arrange the sweet potato slices on a baking sheet. Bake until the slices are tender, about 20 minutes. (You can also cook these in a toaster, but you may need to run the toaster on high for three or four cycles.)
- 3. Serve warm, topped with the almond butter and blueberries. Store any leftover sweet potato slices, without toppings, in an airtight container in the refrigerator for up to 1 week. Reheat in the toaster or toaster oven and top as directed.
Cooking Tips
Cooking Tips
- 1. Store bought almond butter often contains oil. You can easily make an oil-free version at home.
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