Sweet potato toast is one of our new favorite recipes to make these days. It’s gluten-free, simple to make, and we love that we can add a variety of different toppings. For this recipe, we used almond butter with slices of strawberries, as well as mashed avocado with lemon juice. Simply leave off the strawberries if you are currently on the 21-Day Clean Program.
Sweet potato toast is rich in vitamin A and beta-carotene. Sweet potatoes are also low-glycemic. This means that this starchy vegetable gradually increases our blood sugar levels allowing our blood sugar to stay stable and not spike, so we don’t experience a sugar crash.
Sweet potatoes are also extremely rich in vitamin C, which is a crucial vitamin that aids in digestion, immunity support, blood cell formation, and bone and tooth health. It also helps to produce collagen, making our skin glow from the inside out. It’s even been linked to protecting our body against toxins. Talk about powerful healing properties!
Magnesium is a vital mineral which helps us relax and reduces stress levels. Sweet potatoes are rich in magnesium. Approximately 80 percent of the population in North America are deficient in this important mineral. Magnesium is essential for our body and immune system to function properly.
Sweet potatoes are the perfect root vegetable to include in our seasonal fall dishes. We like to use them in soups, make mashed sweet potatoes, baked sweet potato fries, or add them to oatmeal and baking recipes.
The best part about this sweet potato toast is that our body will be absorbing nutrients and minerals it needs. Getting the majority of our nutritional needs met directly from a whole food source allows us to function more efficiently. We can try to make lasting significant changes to our diet now to prevent many sicknesses and illnesses. When we nourish our bodies with these types of foods, we put into practice using food as preventative medicine.
2 (1/4 in) lengthwise slices of sweet potato
2 Tablespoons almond butter
2 strawberries (sliced)
1 Tablespoon lemon juice
Salt to taste
Peel the skin off the sweet potato.
Cut the sweet potato lengthwise so there are two slices of sweet potato.
Toast the sweet potato until softened. I put them in the toaster about 3 times and turned them each time I toasted the slices again. They should be slightly golden brown and soft when touched.
Mash avocado in a bowl with lemon juice and salt.
To one piece of sweet potato toast add the mashed avocado. To the other piece of sweet potato toast spread the almond butter and top off with freshly sliced strawberries. Enjoy!
Recipe and photos by Dorit Jaffe