Chef notes
Looking to kick your morning meal up a nutritional notch? Try my sweet potato "toast." You can use any toppings you like, but my kids love the traditional peanut butter and bananas. Check out what's in season or what's left in your fridge for some inspiration.
Swap ideas: Alternate toppers include nut butter with berries; avocado with a squeeze of lemon juice and sprinkling of salt; cottage cheese with pineapples; whipped butter; fruit jam.
310 calories per serving
Nutrition analysis courtesy of Genesis® R&D
Ingredients
- 2 slices (about 1/4-inch-thick) sweet potato, cut lengthwise (about 1/3 of a sweet potato)
- 2 tablespoons peanut butter
- 1/2 banana, cut into rounds
Preparation
To slice sweet potato, cut off one end of the potato and stand it up on a cutting board so you can cut lengthwise. Carefully create slices about ¼-inch thick.
Toast slices for about 10 to 15 minutes on high, flipping every 4 to 5 minutes until browned and fork-tender in the center.
Top each slice with 1 tablespoon peanut butter and banana rounds. Enjoy!
For more delicious recipes, check out Joy's cookbook, From Junk Food to Joy Food. And follow Joy on Twitter, Facebook and Instagram.
