Sweet Potato Toast With Almond Butter Chia Banana Recipes
SWEET POTATO TOAST WITH ALMOND BUTTER, BANANA AND TOASTED COCONUT CHIPS
This sweet treat, which swaps toasted bread for slices of roasted sweet potato, tastes like dessert but is surprisingly wholesome.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 6 toasts
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, coconut oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
- Divide the almond butter among the toasts, then top each with sliced banana and sprinkle with toasted coconut. Serve immediately.
Nutrition Facts : Calories 160, Fat 10 grams, SaturatedFat 4.5 grams, Sodium 100 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 3 grams, Sugar 5 grams
SWEET POTATO TOAST WITH ALMOND BUTTER, CHIA & BANANA
If you liked the recipe above, why not add a bit of fruit and some chia seeds on top? We love the mixture of almond butter and banana, so this is our favourite sweet potato toast recipe. Hope you enjoy it too.
Provided by hello
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Put the sweet potato in the toaster (or under the grill) until it has cooked through.
- Spread with the almond butter, then chop the banana and add to the top and sprinkle with the chia seeds to serve.
Nutrition Facts : Calories 118.3, Fat 6.1, SaturatedFat 0.5, Sodium 23.6, Carbohydrate 15.5, Fiber 2.6, Sugar 7.7, Protein 2.9
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- Use a fork to poke several holes in the sweet potatoes, then place on prepared baking sheet and roast sweet potatoes for 45 minutes-1 hour or until fork tender. Remove from oven and allow to cool for 5-10 minutes.
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