These “toasts” may not be beautiful but they’re the perfect breakfast: both dense in nutrients and sweetly satisfying. Bake the sweet potatoes ahead of time and this dish comes together in minutes. This recipe makes enough for four people but feel free to scale up or down depending on your preference.
- 2 large sweet potatoes (skin on), cut crosswise into 1 1/2 inch-thick slices
- 1 teaspoon avocado or coconut oil
- Pinch of sea salt
- 4 teaspoons almond butter
- 1 banana, sliced into rounds
- Pinch of ground cinnamon
- Preheat the oven to 400F degrees and line a rimmed baking sheet with parchment paper.
- Place the sweet potato slices on the baking sheet and toss with the oil and salt. Roast for 15 minutes, then flip over the slices and cook for 15 more minutes, or until lightly browned and tender. Let cool for 10 minutes.
- Top each slice of sweet potato with a heaping teaspoon of almond butter, banana slices, and a pinch of sea salt and cinnamon.