For this week's FALL INGREDIENT HIGHLIGHT, we are covering a fan-favorite - sweet potatoes! Rich in manganese, fiber, copper, and vitamin A to name just a few, the sweet potato is one of the ultimate fall superfoods. Want to increase the resistant starch to feed the good bacteria in your gut? Try cooking and cooling your sweet potatoes to put them in your favorite fall salad.
You may think there's nothing new to experience in a sweet potato beyond roasting them in the oven or air fryer with olive oil, but there is so much room for creativity!
Sweet Potato Toast
This is the perfect, easy WHOLE FOOD breakfast swap that can be topped with anything of choice. Some of our favorite topping combinations are:
Avocado, microgreens, and Everything Bucks Seasoning (check out our Lil Bucks Buckwheat post for details)
Nut butter, cinnamon, sliced banana, or pear
Cream cheese, cottage cheese, or Kite Hill dairy free spread, blueberries, cinnamon, nutmeg
Preparation:
Preheat your oven to 400 degrees Fahrenheit.
Slice the potato lengthwise into even slices (approximately 1/4 to 1/2-inch thick) using a knife or mandoline. Then place them onto a parchment-lined baking sheet.
Bake for 30 minutes, or until slightly toasted. Thicker slices may require a bit more time.
Place your toppings on and you’re done!