📝 About This Recipe
Redefine your morning ritual with this vibrant, nutrient-dense alternative to traditional bread that celebrates the natural sweetness of the earth. These golden, oven-roasted sweet potato 'slices' provide a caramelized, sturdy base for rich, stone-ground almond butter and a symphony of fresh fruit toppings. It is a Paleo masterpiece that balances healthy fats, complex carbohydrates, and a delightful crunch to keep you fueled and focused all morning long.
🥗 Ingredients
The Toast Base
- 2 pieces Large Sweet Potatoes (scrubbed clean, uniform shape preferred)
- 1 tablespoon Extra Virgin Olive Oil (or melted coconut oil)
- 1/4 teaspoon Sea Salt (fine grain)
The Creamy Layer
- 1/2 cup Raw Almond Butter (creamy or crunchy, unsweetened)
- 1/2 teaspoon Ground Cinnamon (Ceylon cinnamon for best flavor)
- 1/4 teaspoon Vanilla Bean Paste (optional, for depth of flavor)
Fresh Toppings & Textures
- 1/2 cup Fresh Blueberries (rinsed and dried)
- 1 piece Banana (thinly sliced into rounds)
- 2 tablespoons Hemp Hearts (for a nutty protein boost)
- 2 tablespoons Sliced Almonds (lightly toasted)
- 1 tablespoon Raw Honey (optional drizzle)
- 4-5 leaves Fresh Mint Leaves (torn for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper to prevent sticking.
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2
Using a sharp chef's knife, trim the ends off the sweet potatoes. Carefully slice them lengthwise into uniform planks about 1/4 to 1/2 inch thick.
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3
Arrange the sweet potato slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
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4
Lightly brush both sides of each slice with olive oil or melted coconut oil and sprinkle with a pinch of sea salt.
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5
Bake for 15-20 minutes, flipping halfway through, until the slices are tender when pierced with a fork but have developed slightly crisp, golden-brown edges.
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6
While the 'toast' bakes, prepare the spread by whisking the almond butter, cinnamon, and vanilla bean paste in a small bowl until smooth.
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7
Remove the sweet potato slices from the oven and let them cool for 2-3 minutes; this allows them to firm up slightly so they can hold the toppings.
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8
Spread a generous tablespoon of the spiced almond butter over each warm sweet potato slice.
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9
Layer the banana slices and fresh blueberries over the almond butter in an aesthetically pleasing pattern.
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10
Sprinkle the hemp hearts and toasted sliced almonds over the top for a satisfying crunch.
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11
Finish with a delicate drizzle of raw honey if you prefer a touch more sweetness.
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12
Garnish with torn mint leaves and serve immediately while the base is warm and the toppings are fresh.
💡 Chef's Tips
Choose sweet potatoes that are relatively straight and wide to ensure large, toast-like slices. If you are in a rush, you can 'toast' the slices in a standard toaster on high for 2-3 cycles, but the oven method provides much better texture. Avoid slicing the potatoes too thin, or they will turn into floppy chips rather than sturdy toast. Store any leftover roasted slices in an airtight container in the fridge and reheat in a dry pan or toaster for a quick weekday breakfast. For a savory twist, swap the almond butter for smashed avocado and top with a poached egg.
🍽️ Serving Suggestions
Pair with a hot cup of black coffee or a creamy coconut milk latte. Serve alongside a bowl of fresh seasonal berries for a complete fruit-forward meal. Accompany with two slices of crispy nitrate-free bacon for a salty-sweet contrast. Enjoy with a chilled glass of hibiscus iced tea for a refreshing morning start.