SWEET POTATO BREAKFAST TOASTS

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This recipe was originally published on the Larissa Nicole Fitness blog.

Hey there, fit babes!

These lil' guys definitely put the "sweet" in sweet potato toasts. Seriously - I'm still dreaming about this breakfast, they were so good!

Normally, I keep my breakfasts pretty much the same - it’s either some sort of egg scramble, a slice or two of toast, and half an avocado OR a Greek yogurt bowl, topped with fresh fruit, chia seeds, and nut butter. That’s it! (I know, I’m boring!)

But not today, my friends! 

Today, I felt like switching it up a little and trying something I’ve been seeing quite a lot of lately in my nutritionist, holistic healthy eating circles, but had yet to attempt myself - Sweet Potato Toasts.

And boy, did they not disappoint!

Plus, you can add whatever toppings your heart can possibly dream up, which was my favourite part! Whether you go the sweet route (like I did!) with nut butter, whipped yogurt, fresh fruit, nuts and seeds, or you go the savoury route with mashed avocado, sliced radishes, microgreens, smoked salmon, leafy greens, and balsamic drizzle - the options are literally endless!

 Try this out for a healthy, fun breakfast alternative to switch up your typical routine. (I promise, you won’t regret it!) Recipe & details available below!

INGREDIENTS:

  • Sweet potato

  • Cinnamon

  • Stevia

  • Olive oil 

 [for the PB whipped yogurt topping]

  • ¼ cup 0% m.f. Plain Greek yogurt

  • 1 tbsp crunchy peanut butter

  • 1 packet stevia

 [additional toppings]

  • 1 ⅓  tbsp crunchy peanut butter

  • ¼ cup blackberries

  • ¼ cup blueberries

  • ¼ cup raspberries (warmed in the microwave)

  • 4-5 cashews

  • A handful of dried goji berries

DIRECTIONS:

  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper to help prevent it from sticking.

  2. After washing and drying sweet potato, use a sharp knife to cut through the sweet potato vertically (lengthwise) into ½ inch slices. (You should be able to get about 4-5 slices per potato.)

  3. Drizzle a touch of olive oil overtop of each potato slice, front and back. (You can ideally get about 1 tbsp to cover 3 slices easily - we don’t want to have it become too oily!)

  4. Top with cinnamon and stevia to your desired level of sweetness.

  5. Bake in the oven until tender, about 15-20 mins. (Check at the 15-minute mark!)

  6. Let cool before adding whatever toppings you’d like! 

My toppings include...

  • PB Whipped Yogurt x Blackberries

  • Crunchy PB x Blueberries

  • Cashews x Stewed Raspberries x Dried Goji Berries

MACROS:

Sweet Potato Slice x PB Whipped Yogurt x Blackberries

164 CALS | 17 C | 7 F | 9 P

Sweet Potato Slice x Crunchy PB x Blueberries

169 CALS | 16 C | 9 F | 6 P

 Sweet Potato Slice x Cashews x Stewed Raspberries x Dried Goji Berries

102 CALS | 18 C | 3 F | 3 P

 With love and wellness,

LARISSA NICOLE | Transformation & Wellness Coach

@larissanicolefitness
www.larissanicolefitness.com