Sweet Potato Toasts

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Sweet Potato Toasts

I can’t say that I ever thought I’d be writing a post and sharing a recipe for Sweet Potato Toasts.  I also never thought I’d be putting so much work into being healthier.  But I am.  It’s too important not to make changes.

I’ve been working with an amazing nutritionist, whose name is Mary Ellen, and she has been teaching me about what foods are really good for our bodies.  She has also been teaching me how those foods work together to help you be the healthiest you can be.

I’ve been eating a low glycemic diet, and at least for now, that means no grains.

I was never one for sandwiches, so I don’t miss that, but I did miss toast in the morning and something crispy other than a vegetable to munch on.  I first came across Sweet Potato Toasts on The Real Food Dietitians.  Reading through the recipe made my mouth water, and I knew I had to give it a try.  All I can say is, THANK YOU!  My mornings are fun again, and the possibilities are endless!

These Sweet Potato Toasts are super easy to make.

The first thing I did was to slice the sweet potatoes. This would be easier with a mandolin.  I have a mandolin.  I’m working up the nerve to use it.  Don’t ask.

Next, I simply placed them on a wire racked lined cookie sheet to bake.  Bake them at 350 degrees for up to 30 minutes.

After they were finished (they will be cooked almost all the way through, but enough so that you would want to cook them longer if you were eating them right away).  You should be able to bend them without breaking them.

Time to eat!

When you are ready to eat them, just take a few out of the fridge (store them in an airtight container) and place them in your toaster’s highest setting.

Lastly, top this sweet potato toast goodness with whatever toppings you like. I used fresh blueberries and strawberries over a schemer of almond butter. Here’s how I got to my final product:

First, I pulsed some fresh blueberries and strawberries in a mini food processor and pulsed them until they resembled preserves.

Lastly, I spread a tiny bit of almond butter on each toast, added the fresh fruit and a sprinkle of cinnamon, and, voila, Sweet Potato Toast goodness!

 

You can literally top these toasts with just about anything.  Another good point is that you can use these as part of your meal planning as you can prep them on Sunday for the rest of the week.  It’s a win-win!

 

Enjoy!

JJ

 

[lt_recipe name=”Sweet Potato Toasts” servings=”4″ prep_time=”15M” cook_time=”30M” total_time=”45M” difficulty=”Easy” summary=”Sweet Potato Toasts that can be topped with anything your imagination can come up with!” print=”yes” image=”http://sweethumblehome.com/wp-content/uploads/2017/06/Sweet-Potato-Toast-2.png” ingredients=”3 Sweet Potatoes;6 Strawberries;1/2 Pint of blueberries;Cinnamon ;1 Tbsp almond butter;” ]Pre-heat oven to 350;;Wash & slice the sweet potatoes into 1/4″ slices.;;Place sweet potatoes on a wire racked lined cookie sheet to bake. Bake for up to 30 minutes.;;After 30 minutes (they will be cooked almost all the way through, but enough so that you would want to cook them longer if you were eating them right away). You should be able to bend them without breaking them.;;When you are ready to eat them, just take a few out of the fridge (store them in an airtight container) and place them in your toaster’s highest setting.;;Pulse strawberries and blueberries to a preserve like consistency and place over a schemer of almond butter with a sprinkle of cinnamon. ;;Enjoy!;;[/lt_recipe]