This is a craveable, nutrient-dense breakfast. Sweet potatoes contain vitamins B6, C, and D and are full of potassium, magnesium, and carotenoids (which boost immunity to disease and help ward off cancer). This powerhouse meal hits an even higher nutritional level when topped with blueberries and
- 1 sweet potato, cut into ¼-inch-thick slices
- ¼ cup almond butter
- ½ cup blueberries
- Preheat the oven to 350ºF.
- 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.)
- 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.