Experience a healthier, Whole30-approved twist on a breakfast classic with this "Whole30 Classic Peanut Butter on Toast" recipe. Instead of traditional bread, nutrient-packed sweet potato slices are roasted to perfection, creating a naturally sweet and hearty base. Topped with creamy almond butter, a drizzle of coconut oil, and a hint of sea salt, this dish combines indulgent flavors with wholesome ingredients. A sprinkle of cinnamon adds a warm, aromatic touch, making it both satisfying and guilt-free. Ready in just 30 minutes, this gluten-free, dairy-free, and grain-free recipe is perfect for anyone seeking a quick, nutritious meal that aligns with Whole30 guidelines.
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Preheat the oven to 400°F (200°C).
Wash and dry the sweet potato thoroughly. Do not peel.
Cut the sweet potato into 1/4-inch thick slices lengthwise.
Brush both sides of the sweet potato slices with melted coconut oil.
Arrange the slices on a baking sheet in a single layer.
Sprinkle sea salt over the sweet potato slices.
Bake in the preheated oven for 20 minutes, flipping halfway through, until the sweet potatoes are tender and edges are slightly crisp.
Remove from the oven and let cool for a few minutes.
Spread a tablespoon of almond butter over each sweet potato slice.
Sprinkle a dash of cinnamon on top if desired.
Serve immediately, while the sweet potato toast is warm.
Serving size | (227.9g) |
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Amount per serving | % Daily Value* |
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Calories | 534.8 |
Total Fat 38.6g | 0% |
Saturated Fat 15.1g | 0% |
Polyunsaturated Fat 2.6g | |
Cholesterol 5.4mg | 0% |
Sodium 918.1mg | 0% |
Total Carbohydrate 36.9g | 0% |
Dietary Fiber 7.7g | 0% |
Total Sugars 11.8g | |
Protein 9.4g | 0% |
Vitamin D 0IU | 0% |
Calcium 138.6mg | 0% |
Iron 2.3mg | 0% |
Potassium 625.0mg | 0% |
Source of Calories