Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Sweet Potato Toast with Almond Butter, Banana and Toasted Coconut Chips
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 6 toasts
-
- Nutritional Analysis
- Per Serving
- Calories
- 160
- Total Fat
- 10 grams
- Saturated Fat
- 4.5 grams
- Sodium
- 100 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 5 grams
This sweet treat, which swaps toasted bread for slices of roasted sweet potato, tastes like dessert but is surprisingly wholesome.
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 6 toasts
-
- Nutritional Analysis
- Per Serving
- Calories
- 160
- Total Fat
- 10 grams
- Saturated Fat
- 4.5 grams
- Sodium
- 100 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 5 grams
Ingredients
Directions
- 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.
Cook’s Note
You can make the toasts in advance and refrigerate them in an airtight container up to 4 days. Reheat in a toaster until warmed through.
