Fall is in the air (at least I assume it is, it’s still a little toasty here in AZ), and with that, the human body starts craving warm, hearty, foods, including starchy carbs like SWEET POTATO.
This year I officially welcomed in fall with my own personal twist on a trend I’ve been meaning to try for a while:
Sweet PotaTOAST. Like most recipes, I’ve been meaning to try it for a LONG time, but hadn’t really convinced myself that it would be worth my time. Spoiler alert: I was VERY WRONG. I’ve fallen in LOVE. The amazing thing about sweet potato is that it’s SO versatile. Sweet PotaToast with avocado and eggs? Delicious. As a dessert, with PB and ice cream on top? I’m a fan. But it’s not just about the flavor. The health benefits make it a no-brainer to play around with.
Reasons why switching up your regular white bread with sweet potato from time to time is a good move for your health:
- Sweet potatoes provide a different range of nutrients for your body than wheat flour bread does. They’re high in vitamins A, B5/B6, riboflavin, and carotenoids.
- If you’re diabetic, insulin resistant, or following a low-glycemic diet for any other reasons, sweet potatoes are AMAZING for you! They are a low GI food, are full of fiber, and don’t spike your blood sugar in the way that wheat toast does.
- It’s fun. I personally can’t eat an entire sweet potato by myself, but by slicing it up into thin strips, I’m able to enjoy them as a pre/post-workout snack, dessert, or quick breakfast without feeling SUPER full.
I decorated my dessert Sweet PotaToast with my favorite things: PB frosting (recipe down below) and chocolate. I also tried one sprinkled with raisins on top, and that was an unexpectedly delicious combination.
Overall, it did NOT disappoint!
Sweet PotaToast with PB/cashew yogurt frosting:
*note: the toast recipe will make several slices of toast, but the frosting recipe is just for a single serving (1-2 pieces of toast, depending on thickness).
For the toast:
2 sweet potatoes, medium cut into 1/2” thick slices
2 T olive/coconut oil
For the PB/Cashew yogurt frosting:
3 T All natural PB
1 T Cashew Yogurt (I love the Califia farms, unsweetened brand)
1 T honey
Toppings (all optional, but highly recommended):
Mini chocolate chips
For Sweet PotaToast:
Preheat oven to 350 degrees Fahrenheit. Brush bottom of cookie sheet with 1 T olive oil, and then line with sweet potato slices. Lightly brush each slice with olive oil. Place in oven for 10 minutes, then flip each slice over and roast for an additional 5 minutes, or until slightly soft in center. Remove from oven and allow to cool completely. Store in an airtight container in the fridge until ready to eat.
*Congrats! You now have enough Sweet PotaToast to last you a whole week! When you’re ready to have toast, take out a slice or two and pop them in your toaster! I usually toast mine until they pop back up, and then toast them one more time, and then take them out and deck them out with some PB “frosting”.
For PB/Cashew Yogurt “Frosting”:
Combine all ingredients in a small bowl with fork until well incorporated. Add more PB until desired creaminess is achieved. Mixture can be made ahead of time and kept in fridge for convenience.
*to make PB Sweet PotaToast: Simply toast your sweet potato slices in toaster, remove, allow to cool for 30 seconds, and then spread PB/Yogurt Frosting on top. Top with chocolate chips, Banana slices, raisins, or any other desired topping. The sky is the limit!*
How do you like to enjoy your Sweet PotaToast? 🙂