Sweet potato toast with almond butter, bananas and coconut
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 160, total fat 10 G., saturated fats 4 G., proteins 3 G., carbohydrates 17 G., fiber 3 G., cholesterol 1 mg, sodium 100 mg, sugar 5 G.
Calories 160, total fat 10 G., saturated fats 4 G., proteins 3 G., carbohydrates 17 G., fiber 3 G., cholesterol 1 mg, sodium 100 mg, sugar 5 G.
These sweet toasts replace toasted bread with slices of roasted sweet potatoes. Topped with almond butter, bananas, and coconut flakes, they taste like dessert, yet are surprisingly healthy. The sweet potatoes can be prepared ahead of time and stored in the refrigerator for easy toasting and sandwich assembly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium sweet potatoes (about 450g total)
- 1 tbsp melted coconut oil
- Fine salt
- 4 tbsp almond paste
- 1 large banana, peeled and thinly sliced
- 1/4 cup toasted coconut flakes
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Trim the 4 long sides of each sweet potato to create a rectangle and place it on a cutting board. Slice lengthwise into 1-cm-thick strips, approximately 12 x 5 cm (you should get 3 strips per sweet potato).
- In a medium bowl, combine sweet potatoes, coconut oil, and a pinch of salt and toss gently to coat.
- Place the sweet potatoes on a baking sheet and bake, turning once, until golden brown and tender when pierced with a knife, about 15 minutes. Divide the sweet potato toasts among 2 plates.
- Spread the toast with almond butter, top with sliced banana, and sprinkle with coconut flakes. Serve immediately.
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