There are different ways you can top your sweet potato toast, but adding blueberries will provide an extra punch of sweetness. And this tahini sauce will provide the perfect balance of savory, sweet and flavor.
Total Time: 25 Minutes (Prep - 5 Minutes / Cook - 20 Minutes)
Servings: 4
Ingredients
1 large sweet potato, cut lengthwise into 1/4-inch thick slices
1 tablespoon canola oil
1/2 teaspoon salt and pepper
2 tablespoons tahini paste (see substitutions below)
1 tablespoon maple syrup
1/2 tablespoon water
1 cup fresh blueberries
Instructions
Preheat oven to 425˚F. Toss sweet potatoes in oil and salt. Arrange in a single layer on a baking sheet lined with parchment paper.
Bake for 18 to 20 minutes, or until golden and crispy.
Whisk together tahini paste, maple syrup, and water until smooth.
Toss blueberries with tahini sauce; spoon onto sweet potato toasts.
Tips
If you don't have tahini paste, you can substitute with nut butters or plain Green yogurt to increase the protein content.
You can add whatever other toppings you desire to this dish as well. Strawberries, bananas and blackberries are great addition with blueberries.
If the sauce is too thick, add water to your desired smoothness
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