Name: Sweet Potato "Toast" with Greek Yogurt & Raspberries
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 0.375 cup almonds, sliced; 1 ½ cups plain Greek yogurt; 1 ½ (170 g) pkg raspberries; 1.36 kg sweet potatoes; cinnamon, ground; salt; virgin coconut oil

Sweet Potato "Toast" with Greek Yogurt & RaspberriesSweet Potato "Toast" with Greek Yogurt & Raspberries — a 30-minute breakfast recipe with 7 ingredients, serving 6.Ingredients

0.375 cup almonds, sliced

1 ½ cups plain Greek yogurt

1 ½ (170 g) pkg raspberries

1.36 kg sweet potatoes

cinnamon, ground

salt

virgin coconut oil

Instructions

Preheat oven to broil and position the rack in the middle of the oven.

Wash and dry the fresh produce.

Trim off and discard ends of sweet potatoes; slice lengthwise into ½-inch thick pieces. Discard any small, outer slices, then place remaining slices on a baking sheet lined with aluminum foil.

Rub the coconut oil over both sides of the sweet potato slices, then season with salt. (If the oil is solid, warm it slightly with your fingers or in the microwave.)

Working in batches if necessary, place sweet potatoes in the oven and broil, flipping halfway through, 8-10 minutes, or until tender. (Keep a close watch on the sweet potatoes to avoid burning.).

Meanwhile, preheat a skillet over medium heat.

When the skillet is hot, add the slivered almonds to the pan; cook, stirring constantly until they are golden brown, 3-5 minutes. Transfer to a small bowl.

To serve, spread a spoonful of yogurt over each slice of sweet potato; top with raspberries, toasted almonds, and a sprinkle of cinnamon. Enjoy!

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