sweet potato toast

We’re always looking for ways to incorporate more veggies in place of “filler” foods, like bread. Enter, sweet potatoes! When thinly sliced and par baked, they make the perfect carrier for all the toppings we love.

Yield 5 slices
Prep Time 5 minutes
Cook Time 20 minutes
CLEANSE

1 large sweet potato, washed and dried

Toppings of choice

1   Preheat the oven to 350°F. Trim both ends of the sweet potato. Slice the sweet potato lengthwise into ¼-inch slices. (Depending on the size of your sweet potato, you should have about 5 slices.) Arrange the slices in a single layer on a wire rack or a baking sheet lined with parchment paper.

2   Bake for 15 to 20 minutes or until the potatoes are tender but not fully cooked. Keep an eye on them so they don’t burn. Remove from the oven, and allow the slices to cool before transferring them to an airtight container. Store in the refrigerator for up to 4 days.

3   When ready to eat, place the sweet potato slices in a toaster oven. Toast until the edges are crispy, and add toppings as desired.

Avocado Lime

½ avocado

Juice of ½ lime

Himalayan pink salt, to taste

In a small bowl, mash the avocado with the lime juice. Spread the mashed avocado onto the toasted sweet potato slices, and sprinkle with salt.

Almond Butter (80:20)

2 tbsp raw almond butter

1 banana, sliced

Dash of ground cinnamon

Spread almond butter onto the toasted sweet potato slices. Top with sliced banana and a sprinkle of cinnamon.

Beet Hummus

2 tbsp Beet Hummus

Handful of arugula

Juice of ½ lemon

Himalayan pink salt, to taste

Spread the beet hummus onto the toasted sweet potato slices. Top with a handful of fresh arugula, a squeeze of lemon juice, and a sprinkle of salt.