Baking/ Breakfast/ Fruit/ Vegetarian

Sweet Potato Toast

Anyone who has worked with me knows my preferred breakfast is a sweet potato – jewel, garnet, Korean purple, Stokes purple, Okinawa, plain wedges, roasted over the weekend, or simply nuked in the microwave. It’s simple, nutritious, filling, and very economical. When sweet potato toast became a thing (#potaTOAST), I had to try it. However, even when thinly sliced, I found no toaster setting sufficient to fully cook the potato! I’ll stick with traditional roasting, and since we’re all stuck at home, I get to be a little extra with my peanut butter toppy by adding honey hearts (technique learned from Foody First) .

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  • 1 large sweet potato, sliced into 1/2" discs
  • 2 tbs peanut butter, warmed,
  • 1 bottle of honey,
  • 1 handful of cranberries
  • 1 tsp chia seeds
  • 1 toothpick



Preheat oven to 425˚F,


Lightly coat sweet potato slices with olive oil, and roast for 45 minutes


Remove sweet potatoes from the oven and let cool to a comfortable temperature for consuming,


Spread peanut butter generously onto the sweet potato,


Make drops of honey onto the peanut butter, then make hearts by dragging the toothpick from 1 end through the center and out the other end of each drop,


Sprinkle dried cranberries and chia seeds over the peanut butter

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