My sister Jamie shared this recipe with me. I love it because it is both incredibly healthy and easy! Sweet potatoes are an excellent source of beta-carotene and have been shown to significantly raise blood levels of vitamin A, especially in children. Vitamin A is a powerful anti-oxidant and is great for our eyes and skin. Pairing sweet potato with avocado (or another healthy fat) significantly increases our body's absorption of beta carotene. Sweet potatoes are also a great source of B vitamins, Vitamin C, fibre and potassium.
Heat oven to 175 C or 350 F
Simply wash one large sweet potato and cut the ends off
Slice sweet potato lengthwise about 1/4 inch thick
Place on a baking sheet lined with parchment paper and bake for approximately 10 minutes each side
Spread mashed avocado on sweet potato toast and top with a poached egg for protein.
Spread with mashed avocado and top with shredded chicken and cilantro.
Spread with mashed avocado and top with taco meat, cilantro and diced tomatoes.
Spread with nut butter and a sprinkle of cinnamon.
To supercharge the nutrient density you can be as creative as you wish by adding additional toppings such as sprouts, hemp seeds, pumpkin seeds, and herbs and spices. The possibilities are endless!
You can store leftover slices of sweet potato in the refrigerator or freezer and simply take out and toast when you need them. This is great to have on hand for a healthy meal especially during this busy holiday season!
Photo and recipe by Jamie Fanelli