Sweet Potato Toast Recipe – A Must Try!

Sweet Potato Toast Recipe – A Must Try!

Sweet Potato Toast
Here’s something sweet, yet wholesome for dad this Father’s Day. Our guest blogger, Erin, over at Food Wise Family, has a great addition for any breakfast, brunch or even appetizer.

What is Sweet Potato Toast?
Sweet potato toast is sliced sweet potatoes that have been perfectly baked in the oven. Well, it’s not bread and it doesn’t really taste like toast, so why call it toast? It is dubbed as toast because it can hold all your favorite toppings just like toast. If you want to be fancy, you could even think of it as a healthier form of bruschetta. Not only is this gluten free, but it is a delicious and healthy option.

The recipe below uses almond butter and strawberries, but this is just an example.

The possibilities are endless when it comes to sweet potato toast. Whether it’s avocado and tomatoes or honey and cinnamon, just think of your favorite toast toppings and have at it.

Leftovers Are Great
This sweet potato toast recipe calls for one large sweet potato. If you don’t think you’re going to eat that much in one sitting, these make great leftovers. Just store any plain slices in an airtight container in your fridge. When you want to eat them, just pop one in the toaster on a low to medium setting, and then top with your favorite topping once warmed.

Sweet Potato Toast
Prep Time: 5 Minutes
Baking Time: 25 Minutes
Total Time: 30 Minutes

Ingredients
1 large sweet potato
almond butter
sliced strawberries

Instructions

  1. Preheat oven to 375°.
  2. Wash and dry sweet potato. Cut off both ends of the sweet potato and cut lengthwise into 1/4-1/2 inch slices.
  3. Place sweet potato slices in a single layer on a parchment paper-lined baking sheet. Bake for 25 minutes, or until sweet potatoes are tender.
  4. Remove from oven and let cool. Smother sweet potato slices in almond butter and top with sliced strawberries.
sweet potato toast prep

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

Looking for another Father’s Day Recipe? Here is a (not-so-healthy) recipe for you to consider: Father’s Day Sliders!

No-Bake Chocolate Coconut Balls Recipe

No-Bake Chocolate Coconut Balls Recipe

Our monthly guest blogger, Erin from Food Wise Family, is sharing the perfect holiday treat that will be the star of your next holiday party. If you are looking for a last-minute, homemade goodie to take to a holiday party or for a Christmas cookie swap, look no further. These no-bake chocolate coconut balls are simple to make, deliciously chocolatey and crunchy, and secretly healthy.
 
Healthy Holiday Sweets
During the holidays, it’s so easy to load up on sugary treats because they are everywhere. A great solution for this is to make sweets that utilize something that’s already naturally sweet. While these chocolate coconut balls are addicting and indulge your chocolate craving, they are also guilt-free because they are sweetened only with dates. No added refined sugars here…just pure, natural dates!  

This recipe is also paleo, vegan, gluten-free, dairy-free, and egg-free, making these chocolate coconut balls a great choice for anyone with special dietary needs or certain food allergies.

Packed with protein from the almonds, these little chocolate coconut balls are also more satisfying than you think, making it easy to stop at only eating one or two.
 chocolate coconut balls
No-Bake Chocolate Coconut Balls
Prep Time: 15 minutes
Chill Time: 15 minutes
Total Time: 30 minutes
Serving: About 14-16 balls, depending on size
 
Ingredients
1 cup pitted soft Medjool dates(about 15 dates)
1 cup raw almonds
1/2 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
1/4 cup melted virgin coconut oil
1 tsp vanilla
Pinch of salt
2-3 tbsp unsweetened shredded coconut, as a topping
 
Instructions
1. Add dates to food processor and pulse several times until they are roughly chopped.
2. Add the remaining ingredients, except for the shredded coconut topping, to the food processor and blend until mixed well. 
3. Using a spoon, scoop out enough mixture to easily roll into a small ball using your hands. Continue until you’ve rolled all the mixture.
4. In a small bowl, place the remaining shredded coconut and gently roll each chocolate ball to evenly coat with the coconut.
5. Place balls on a parchment lined plate, tray or baking sheet, and chill in the refrigerator for 15 minutes.
6. Store in an airtight container in the refrigerator and serve chilled.
 
I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.