Sweet Potato Toast

Sweet Potato Toast

By: The Jaroudi Family

Makes 4

Ingredients:

For the Sweet Potato Toast:
2 large, sweet potatoes (each cut into 2 long 1⁄4-inch thick slices)

For the Homemade Raspberry Jam:
2 cups fresh or frozen raspberries
3-4 Medjool dates, pitted (or 3 Tbsp date paste) 1/4 cup water
2 Tbsp chia seeds
1⁄2 tsp vanilla powder

For Toppings:
2 large bananas, sliced
4 Tbsp nut or seed butter of choice (optional)

Directions:

1. Preheat your oven to 375°F.

2. Line a baking sheet with parchment paper.

3. Place the sweet potato slices on the baking sheet and bake for 20-25 minutes, flipping halfway, until tender but firm enough to hold toppings. (Alternatively, toast each slice in a toaster on high for 2-3 rounds until cooked through and slightly crispy.)

4. In a small saucepan over medium heat, add the raspberries, dates, and water.

5. Cook for 5 minutes, stirring occasionally and mashing the raspberries with a fork.

6. Once soft and combined, remove from the heat and stir in the chia seeds and vanilla powder.

7. Let it sit for 5 minutes to thicken. If needed, blend for a smoother texture.

8. Spread raspberry jam evenly over each sweet potato slice.

9. Top with sliced banana and drizzle with nut or seed butter (if using).