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Recipes » Breakfast » Almond Butter and Blueberry Sweet Potato Toast
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Almond Butter and Blueberry Sweet Potato Toast

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.


What You'll Need


1 sweet potato, cut into ¼-inch-thick slices

¼ cup almond butter

½ cup blueberries


How to Make It


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

Store bought hummus often contains oil. You can easily make an oil-free version at home.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

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