Recipes » Breakfast » Almond Butter and Blueberry Sweet Potato Toast
T. Colin Campbell Center for Nutrition Studies

Excerpted from The Greenprint by Marco Borges. Copyright 2018 by Marco Borges. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.


  • 1 sweet potato, cut into ¼-inch-thick slices
  • ¼ cup almond butter
  • ½ cup blueberries


  • 1. Preheat the oven to 350 degrees F.
  • 2. Arrange the sweet potato slices on a baking sheet. Bake until the slices are tender, about 20 minutes. (You can also cook these in a toaster, but you may need to run the toaster on high for three or four cycles.)
  • 3. Serve warm, topped with the almond butter and blueberries. Store any leftover sweet potato slices, without toppings, in an airtight container in the refrigerator for up to 1 week. Reheat in the toaster or toaster oven and top as directed.

Cooking Tips

  • 1. Store bought almond butter often contains oil. You can easily make an oil-free version at home.

Copyright 2024 Center for Nutrition Studies. All rights reserved.

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