Sweet Potato Toast with Sautéed Apples and Bananas
Have you tried sweet potato toast yet? I know I am very late at jumping on this band wagon, but I was purposefully resisting the trend. I don’t support demonizing bread and feeling like you need to substitute it with a vegetable. If you want bread, then eat the bread.
So why did I make sweet potato toast? There really isn’t a special story behind this recipe. I was bored with my usual breakfast of Greek yogurt and berries and had sweet potatoes on hand. I make a cinnamon, banana and apple topping for my oatmeal occasionally and decided those flavors would pair nicely with the sweet potato. Accompanying the fruit topping is a smear of Greek yogurt, a sprinkle of chia seeds and walnuts and a drizzle of honey.
Not only is this a delicious breakfast, but it provides a healthy dose of vitamins and fiber! Sweet potatoes are packed with vitamin A, which supports eye health and our immune system. They also contain a healthy amount of insoluble and soluble fiber; just under 7 grams per cup. Both the apple and banana contain pectin, a type of soluble fiber which nourishes your good gut bacteria. The Greek yogurt adds some calcium and protein, while the chia seeds and walnuts add heart- healthy omega-3 and omega-6 fatty acids. This breakfast does much more for the body than satisfying the taste buds!
The recipe comes together fairly quickly. Start by washing and pealing your sweet potatoes. Cut the sweet potatoes into 1/4 of an inch rounds. You will probably get 4-6 usable pieces from each sweet potato, depending on their size. Spray one of your sauté pans with non-stick cooking spray and begin cooking your sweet potato rounds over medium heat. Flip the sweet potatoes once they are golden brown on the first side, about 5 minutes per side.
While the sweet potatoes are cooking, dice the apple and slice the banana into half-moon slices. Add the diced apple, banana slices, apple juice concentrate and cinnamon to the other sauté pan. Cook until the apple juice concentrate creates a syrup like consistency and the apples are fork tender.
Once the sweet potatoes are fork tender and golden brown on each side, remove them from the heat. Spread the Greek yogurt over the sweet potato slices and top with the apple and banana mixture. Finish the dish off with a sprinkle of chia seeds, some crushed walnuts and a drizzle of honey!
Sweet Potato Toast with Sautéed Apples and Bananas
Equipment
- Sauté pan
Ingredients
- 1 sweet potato peeled
- 1/2 apple diced
- 1/2 banana cut into half moon slices
- 2 tsp apple juice concentrate
- 1/4 tsp cinnamon
- 4 tbsp Greek yogurt
- 2 tbsp walnuts pieces
- 2 tsp chia seeds
- 1 tsp honey optional
Instructions
- Wash and peal the sweet potato. Cut the sweet potato into 1/4 of an inch rounds. You will probably get 4-6 usable pieces from each sweet potato, depending on their size.
- Spray one of the sauté pans with non-stick cooking spray and cook the sweet potato rounds over medium heat. Flip them once they are golden brown, about 5 minutes per side.
- While the sweet potatoes are cooking, dice the apple and slice the banana into half-moon slices.
- Add the diced apple, banana slices, apple juice concentrate and cinnamon to the other sauté pan. Cook until the apple juice concentrate creates a syrup like consistency and the apples are fork tender.
- Once the sweet potatoes are fork tender and golden brown on each side, remove them from the heat. Spread 1 tbsp of Greek yogurt over each sweet potato slice and divide the apple and banana mixture evenly between the slices.
- Finish each sweet potato slice off with 1/2 tsp chia seeds, 1/2 tbsp crushed walnuts and a drizzle of honey!