This is a craveable, nutrient-dense breakfast. Sweet potatoes contain vitamins B6, C, and D and are full of potassium, magnesium, and carotenoids (which boost immunity to disease). This powerhouse meal hits an even higher nutritional level when topped with blueberries and almond butter.
Course: Breakfast or Snack:
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
- 1 sweet potato cut into 1 cm thick slices
- 1⁄4 cup almond butter
- 1⁄2 cup blueberries
- Preheat the oven to 180 degrees C.
- Arrange the sweet potato slices on a baking sheet. Bake until the slices are tender, about 20 minutes. (You can also cook these in a toaster, but you may need to run the toaster on high for three or four cycles.)
- Serve warm, topped with the almond butter and blueberries. Store any leftover sweet potato slices, without toppings, in an airtight container in the refrigerator for up to 1 week. Reheat in the toaster or toaster oven and top as directed.