Sweet Potato Toast


Are you ready for this? Breakfast, lunch, dinner or a snack, sweet or savory. Who knew a sweet potato was so versatile?!

So many different versions can be made, I was craving sweet and opted for a drool worthy peanut butter version.

But just to serve as a reminder- you don’t need to choose sweet potato as your toast because it has less carbs or you deem it better than toast because social media says so. Choose it because it's delicious, allows for lots of meal options, is nutritious and most importantly- you actually want it. Yes, we can choose foods for health but we can also choose foods simply because we like them too. One is not more important than the other.

Sweet Potato Facts:

  • great source of beta-carotene

  • also sources of vitamin c, manganese, calcium, potassium, iron, vitamin B6 & fiber

  • made the Clean 15, which means your potential exposure to toxins is lower than with other conventionally grown produce



  • 1 large sweet potato

  • 4 teaspoons Crazy Richards Peanut Butter

  • 1/3 cup blueberries

  • 2 tablespoons pumpkin seeds

  • 1 tablespoon hemp seeds

  • maple syrup, drizzle on each slice



Preheat the oven to 400ºF and line a baking sheet with parchment paper to help prevent sticking. 

  1. Slice the ends of the sweet potato off, cut it lengthwise into 1/2-inch thick slices. Arrange the slices in a single layer on the baking sheet.

  2. Bake until the slices are tender and easily pierced with a fork, about 20 minutes. Serve warm with your favorite toast toppings. 

  3. Store any leftover sweet potato slices in an airtight container in the fridge for up to a week. To reheat pop them in the toaster or back in the oven!