Sweet potato toast

Credit: Catherine Jeans, DipION, mBANT, CNHCreg | Functional nutritional therapist | https://thefamilynutritionexpert.com | Instagram @catherine_jeans

Catherine says:

“Fancy a snack that has that excellent combination of warm, cold, crispy, soft, creamy and crunchy? Step forward the sweet potato toast topped with your favourite flavours.

“How I love the humble sweet potato! Being anti-inflammatory in nature, sweet potato is rich in vitamin A and vitamin C which makes it wonderful for your skin. Plus they are a great alternative to help you reduce sugar and white carbs and help out your gut.

“Sweet potato is the perfect, gluten-free comfort food that’s slow releasing and packed with goodness. Just make sure you get those slices pretty thin (no more than 3 to 5mm) and be prepared to give it a couple of goes in the toaster.”

Serves: 2

Ingredients:

• 1 medium sweet potato
• 4 tbsp plain coconut yoghurt or plain Greek yoghurt
• 1 tbsp almond butter
• A dash of boiling water
• Pinch of cinnamon
• 1 tsp maple syrup (optional)

Other toppings:

• Fruit like blueberries/figs/strawberries/stewed apples
• Crunchy bits like flaked almonds, cacao nibs, hemp seeds, flax or chia seeds, desiccated coconut, pumpkin seeds

Dietary alternatives:

• For a nut free version, use sunflower seed butter or tahini, and Greek yoghurt or plain soya yoghurt.

Directions: 

1. Trim the pointy ends off the sweet potato and then lay it on a cutting board. Put your hand flat on top and slice it lengthwise into thin slices – about ½ cm. (Catherine says: “I like to take the skin off, but you can leave it on.”)
2. Place the sweet potato slices into the toaster and toast 2 to 3 times (depending on your toaster settings) until golden brown and cooked through. If you don’t have a toaster, you can put under the grill for a few minutes each side.
3. Meanwhile, mix the almond butter with the maple syrup and a dash of boiling water. Keep adding the water until you get the consistency you want. (Catherine says: “I like mine in dollops, but if you add more water, you get more of a drizzling consistency”.)
4. Once the sweet potato has cooled a little, add the yoghurt to each slice. Top with some fruit, drizzle or dollop your almond butter, sprinkle with cinnamon and your favourite toppings.

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