Sweet Potato Toast with Almonds and Blueberries
 
Prep time
Cook time
Total time
 
Photo Courtesy of Kristen Massad
By:
Cuisine: Snack
Serves: 6 servings
Ingredients
  • Nonstick cooking spray
  • 2 medium sweet potatoes, washed and peeled (1 pound, 2 ounces)
  • 6 tablespoons almond butter, divided
  • 6 tablespoons fresh blueberries, divided
  • ⅛ teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 425°F and coat a baking sheet with nonstick cooking spray.
  2. Slice the edges of the potatoes lengthwise to make then into a straight edge. Discard edges or use for another purpose. Slice each potato lengthwise into three 1-inch thick slices.
  3. Place the sweet potato slices in a single layer on the prepared baking sheet. Bake until the sweet
  4. potatoes are slightly browned, turning halfway through, 20 minutes. Remove from the oven and allow the sweet potatoes to slightly cool.
  5. On each sweet potato slice, spread 1 tablespoon of almond butter, top with 1 tablespoon blueberries and a sprinkle of cinnamon.
  6. Place 1 sweet potato toast into each of 6 containers. Cover and place in the refrigerator for up to 5 days.
Nutrition Information
Serving size: 1 container Calories: 151.55 Fat: 7.15 g Saturated fat: 0.43 g Carbohydrates: 19.06 g Sugar: 4.9 g Sodium: 41.68 mg Fiber: 3.76 g Protein: 4.59 g
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/sweet-potato-toast-with-almonds-and-blueberries-2/