Enjoy this new take on breakfast toast — a colorful way to start the day.
This sponsored recipe is brought by the Almond Board of California as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Almond Sweet Potato Toast
Recipe by Karman Meyer, RDN, LDN
- 2 (124 grams) lengthwise slices sweet potato, ¼-inch thick
- 2 tablespoons (32 grams) almond butter
- 4 (92 grams) strawberries, sliced
- 1 tablespoon (5 grams) sliced almonds
- cinnamon, as desired (<1 gram)
Place sweet potato slices in a toaster oven or regular oven and toast for 8 minutes, turning halfway through cooking time. Top each toasted sweet potato slice with 1 tablespoon almond butter, 2 sliced strawberries and ½ tablespoon of sliced almonds, then sprinkle with cinnamon. Serves 1.
NOTE: For a savory alternative, replace strawberries and cinnamon with ¼ cup shredded mozzarella-style almond cheese and 4 slices of avocado. Sprinkle with black pepper.
Serving Size: 2 slices
CALORIES 349; TOTAL FAT 21g; SAT. FAT 2g; CHOL. 0mg; SODIUM 107mg; CARB. 36g; FIBER 9g; SUGARS 14g; PROTEIN 10g; POTASSIUM 702mg; PHOSPHORUS 248mg
Note: Ground cinnamon is not included in the analysis due to no specific amount.