Sweet Potato Toast

Anyone else crave toast, but are trying to stay away from the extra carbs? Well… me too! I’ve got the perfect superfood alternative, it’s called SWEET POTATO TOAST!

These toasts are the perfect pre-workout fuel, they’re balanced with a healthy ratio of complex carbs, protein, and FAT. Yes, I said it. Fat is actually an essential part of our diets and it DOES NOT make you fat!

In fact, the fat from the peanut butter and coconut yogurt is actually what keeps us fuller for longer, and guides us toward healthier options later in the day. Say goodbye to that hangry mid-morning you, because this breakfast has it allll.

Enjoy this recipe, and if you make it, don’t forget to tag me on instagram and use the hashtag #bitesbyhay so I can see!

Ingredients

1 sweet potato

1 tsp coconut oil

Base:

peanut butter

coconut yogurt

raspberry jam

Toppings:

fresh fruits (apricot and kiwi)

seeds/granola (pumpkin and sunflower seeds, paleo granola)

Extras:

shredded coconut

chia seeds

bee pollen

Directions:

Preheat the toaster oven/ conventional oven to 450F or to the toast setting.

Slice the sweet potato width-wise in ~1 cm slices and coat both sides with melted coconut oil.

Lay them out on a baking sheet and bake for ~20 minutes on each side, or until crisp.

Spread the base layers of peanut butter, coconut yogurt, and raspberry jam.

Add on the fresh fruits, seeds, and granola and then sprinkle coconut, chia seeds, and bee pollen on each one.

Enjoy!

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