Sharing one of my all time favorites that I love to have for breakfast over the weekend!! And you can have both sweet and savory. Check it out.
Sweet Potato Toast
1 large sweet potato
2 tbsp almond butter
1/2 cup raspberries
Preheat oven to 400ºF and line baking sheet with parchment paper.
Trim ends of the sweet potato, cut it lengthwise into 1/4” thick slices. Place sweet potato slices on the baking sheet, spray little olive olive on top, season with salt. Bake until the slices are tender, about 20minutes.
Add your toppings.
You can add a mashed avocado and a fried egg. And/or almond butter and mashed raspberries to curb the sweet tooth. Squeeze a little lemon onto the raspberries and dash of monk fruit for added sweetness.
With this combo, top them both off with a little fresh lemon juice.