Sweet Potato Toast

I’m going to shoot you straight here - sweet potatoes that have been roasted and then toasted until crispy still don’t taste like actual toast… BUT if you’re avoiding bread for any reason (or just trying to increase your vegetable intake), the right combination of topping on a slice of crispy, creamy sweet potato can be very satisfying.

If you haven’t given sweet potato toast a try yet, try one of these killer combinations. And bonus points for getting in some veggies at breakfast!

Ingredients:

1 large sweet potato

Directions:

1. Preheat oven to 350 F and place a wire rack on a rimmed baking sheet.

2. Trim both ends of the potato and then, using a sharp knife or mandolin, slice the sweet potato lengthwise into 1/4 inch slices.

3. Place pieces in single layer on baking sheet and bake 20 minutes or until tender but not fully cooked.

4. Remove from oven and let cool completely. Store in airtight container in fridge until ready to use. *Make sure to cool completely so refrigerated potato slices don’t get soggy.*

For Toast:

1. Grab desired number of slices and place in toaster. Toast until hot and edges are crispy. Top with desired toppings.

The topping combinations are endless. But my favorite toppings?

1. Smashed avocado, sliced hard-boiled egg, sea salt, black pepper, and crushed red pepper flakes.

2. Almond butter, banana slices, chia seeds, and honey.

Keys to The Healthy Afternoon Snack

I always imagined I'd excel at the after school snack - kids tumbling into the house, dropping their backpacks on the floor as I stand behind the kitchen counter (NOTE: not sure who I thought would be picking up said kids??) with a well-balanced, attractive and nutritious snack that they would climb up on the counter stools and gobble down while recounting their day to me. Keep dreaming...instead of afternoon bliss, our after-school routine looks a lot more like me trudging in the door like an overloaded donkey carrying all their school gear while they make a beeline for the pantry and fridge and just start grabbing. My dreams of slaying the after school snack game quickly took a turn into one of my least favorite times of the day.

When I do have my wits about me though and manage to prepare a thoughtful snack, I pay attention several things:

Protein - I always start my snack quest looking for the source of protein and then add from there. Protein is a key nutrient for kids growth and development (both physically and mentally) as well as keeping their tummies full, so I always aim to have a protein source in each meal and snack. Some of our favorites include nut butters, yogurt, eggs, organic deli meats and cheeses, and nuts and seeds.

Food Groups - studies have shown that snacks that involve more than one food group are more satisfying for kids. The variety lends itself not only to greater health benefits but also to added interest into what’s being presented.

Variety - It’s easy to become bored of a food and in my experience, this is when kids decide their “very best, most favorite food” is now “ disgusting.” By changing up the foods being offered, you can avoid food burnout and boredom.

Fresh Is Best - Now listen, there’s no passing judgement here - I definitely have those days where I’m throwing the kids a bag of Veggie Straws into the back seat so they I don’t have to listen to them whine. BUT I try for a fresh snack with unprocessed foods most of the time. A snack should be a mini meal and not take away from actual meal time and as is the case with adults as well, it’s easy to overdo it on processed snacks and not be hungry for your actual meal. I’ve seen plenty of kids overdo it on Pirate’s Booty but I’ve yet to see one eat so many carrot sticks they can’t possibly eat a bite of dinner…just saying.