Once purple sweet potatoes come into season, I eat one almost every single day roasted as wedges, baked whole, or steamed and mashed. I’m really into purple vegetables these days. I think it has something to do with reading Jo Robinson’s book, Eating on the Wild Side: The Missing Link to Optimum Health.
I have outlined below how to make this “toast” in a regular oven if you don’t have a toaster oven (like me, because RIP my gluten days).
- 1 stoke’s purple sweet potato
- 1 tsp unrefined coconut oil
- 1/3 cup forager project dairy-free unsweetened plain yogurt
- 1 tablespoon raw honey
- 1 tablespoon roasted and salted pepitas
Line a baking tray and preheat oven to 375°F.
Wash and slice sweet potato 1/3″ thick. It will be a bit awkward to slice lengthwise so be cautious of your fingers. Rub slices with coconut oil, place on baking tray, pop in the oven for 10 minutes. After 10 minutes, flip slices, bake for an additional 10-15 minutes.
Remove from oven, top with yogurt, honey, pepitas, and devour.