Sweet Potato Breakfast Toasts with Toppings
Ingredients
- 1 Japanese sweet potato
- almond butter
- banana
- ghee
- cinnamon
- spinach
- egg
- red pepper flakes
- yogurt
- blueberries
- strawberries
- granola
Preparation
Slice 1 Japanese sweet potato into thirds and bake at 400°F for 40 minutes.
Boil 1 egg for 7 minutes in boiling water.
To caramelize the banana: Heat ghee in a skillet over low heat, add the banana, sprinkle with cinnamon, and flip after one minute.
Prepare sautéed spinach (method not specified in the text).
Assemble the toasts: Top one third with almond butter and caramelized banana, one with sautéed spinach and boiled egg topped with red pepper flakes, and one with yogurt, blueberries, strawberries, and granola.
