Sweet Potato Toast with Almonds and Blueberries

05 Apr Sweet Potato Toast with Almonds and Blueberries

5.0 from 1 reviews

Sweet Potato Toast with Almonds and Blueberries

 

By: Toby Amidor

Nutrition Information

• Serves: 6 servings

• 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

Cuisine: Snack

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

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Photo Courtesy of Kristen Massad

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.

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