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Loaded Sweet Potato Toast with Greek Yogurt and Berries Recipe

American · Breakfast · 35 min total

A healthy and colorful twist on avocado toast, using roasted sweet potato slices as the base, topped with creamy Greek yogurt and fresh berries.

Ingredients

• 1 large sweet potato (about 12 oz), sliced lengthwise into 1/4-inch thick planks
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/2 cup plain Greek yogurt
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp chopped nuts (almonds or pecans, optional)
• Fresh mint leaves for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush sweet potato slices with olive oil and sprinkle with salt. Place on prepared baking sheet in a single layer.
3. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned. Let cool slightly.
4. In a small bowl, mix Greek yogurt, honey, and vanilla extract until smooth.
5. Spread yogurt mixture over each sweet potato toast. Top with berries, nuts, and mint if using. Serve immediately.

Tips

• For extra crispiness, broil the sweet potato slices for 1-2 minutes after roasting.
• Store leftover roasted sweet potato slices in the fridge for up to 3 days; reheat in a toaster or oven before serving.
• Substitute Greek yogurt with dairy-free yogurt for a vegan option.

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