My mother in law Marie came for a visit and it was so nice. Meadow was so happy and we were no longer her favorite people which I didn’t mind, haha. I was able to get ready without a little toddler wanting “boo” which means boob and tugging at my shirt, lol. Anyways, she told me about the sweet potato toast phenomenon. I had never thought of using sweet potatoes as toast and who ever did it first, genius! We loved it! Its easy and healthy!
Sweet potatoes have a ton of vitamin A, aI 1ntioxidants and fiber. Super food for your skin! Meadow loves sweet potatoes which is a win-win for us because feeding toddlers can be tricky. There was a small period of time were she would only eat spaghetti and sauerkraut.
I used my usual toppings; avocado, Himalayan pink salt, pepper, and a pinch of chili flakes on some of the slices. On the other slices, I used bananas, cinnamon, coconut flakes, and brown flax seeds. I like doing the sweet and spicy combos.
However, instead of sticking it in a toaster 3-5 times I baked it at 450 for 15 minutes.
In other news, we are hosting Thanksgiving this year and we are so excited! Hope everyone has a lovely weekend!
- 1 large sweet potato
- 1 avocado
- salt/pepper to taste
- pinch of chili flakes
- 1 banana
- sprinkle of coconut flakes
- a dash of flax seed
- cinnamon to taste
- Turn on the oven to 450
- Slice the sweet potato length wise, 1/4 inch thick
- Bake it for 15 minutes
- Meanwhile slice your bananas, avocado
- Place your toppings on your sweet potato toast