Sweet Potato Toast With Yoghurt Berries Recipes

Steps:

• Place the sliced sweet potato in the toaster or under the grill until it has cooked through.
• Top with the Greek yoghurt and fruit to serve.

Steps:

• Preheat the oven to 450 degrees F.
• 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. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes and melted butter in a medium bowl and toss gently to coat. 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. Remove the sweet potato toasts to 2 plates.
• Top the toasts with the ricotta, berries and almonds and drizzle with honey. Serve immediately.

Steps:

• Cut sweet potato into 1/4-inch slices.
• Pierce each slice with a fork. Par-cook in the microwave for 3 minutes, flipping halfway through.
• Toast on the highest setting of your toaster until tender when pierced with a fork (this will vary depending on your toaster, you may have to do it twice).
• Top with Avocado, fried egg, chili flakes, almond butter, berries, banana, Nutella, or any favorite topping of your choice!

Steps:

• Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.