Sunday Breakfast: Sweet Potato Toast

Sunday Breakfast: Sweet Potato Toast

I love Sunday mornings, especially ones that don’t require a to-do list or having to change out of my pj’s before noon.  My husband and I got a new puppy last weekend (Cooper, the corgi), and we’ve been loving every second with him. He seriously is the sweetest little fur babe and we’re obsessed!

 

 

We’ve had a slow Sunday morning of playing, napping, running around outside and having a late brunch: the usual dog food + a few extra treats for Coop, pancakes for the hubs and sweet potato toast for me! I’m all about that #AvocadoToastLife, but this is an awesome change of pace….plus, they’re SO easy to make.

For this recipe, all that you’ll need is one medium sweet potato and whatever toppings are of interest to you!

To make your SPT, preheat your oven to 350 degrees. Wash your potato and slice it into 1/4 inch thick slices (I left the skin on for some added fiber and potassium). I used my mandolin to make the slices, but if you don’t have one, a sharp knife will work just fine. Arrange your slices on a baking sheet lined with parchment paper and bake for 20 minutes. Once your 20 minutes are up, lay the slices on a wire wrack to cool. As soon as they’re cooled, pop your slices into the toaster and toast. Mine were in the toaster for about eight minutes and I flipped them halfway through. Once they’re toasted, it’s okay if they have a few burnt spots. Top with your desired toppings and you’re good to go!

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From top to bottom: black bean salsa; Hope Food’s kale & pesto hummus; avocado with crushed red pepper flakes; Santa Cruz Organics’ creamy peanut butter.

 

Have you made SPT before? Definitely let me know what your favorite way to make it is! : )

Be Well,

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