Ingredients:
1-2 medium white sweet potatoes (orange or purple varieties can also be used)
Sweet Version:
- Almond butter or any nut butter
- 1 date, chopped
- 2 strawberries, sliced
- Blueberries to taste
Savory Version:
- 1 avocado, sliced
- 1 tablespoon cashew nut cream cheese (or cottage cheese)
- Flaxseed to taste
- Pinch of black pepper
- Drizzle of olive oil
- Salt to taste
Instructions:
Slice the sweet potatoes into 1/4-inch thick pieces. If you prefer, wrap them in food wrap and microwave for 5 minutes to soften before baking. This can help reduce the overall cooking time.
Place the slices in a toaster oven or on a baking sheet in a conventional oven. Bake at 150°C (about 300°F) for 20 minutes or until the sweet potatoes are soft.
Once cooked, top the sweet potato slices with ingredients from either the sweet or savory version, or try both!
Note: If you have a nut allergy, feel free to substitute with non-nut alternatives.