Sweet Potato Toast With Almond Butter, Banana And Toasted Coconut Chips
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
56
Sourness
45
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Coconut Oil (melted)4 tbsps
Almond ButterDirections:
1
Preheat the oven to 450 degrees F
2
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
3
Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato)
4
Combine the sweet potatoes, coconut oil and a pinch of salt in a medium bowl and toss gently to coat
5
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
6
Remove the sweet potato toasts to 2 plates
7
Divide the almond butter among the toasts, then top each with sliced banana and sprinkle with toasted coconut
8
Serve immediately