When I first learned about sweet potato toast, I had one of those “where have you been all my life?” moments. And let me tell you, there is scientific research backing up my obsession. Rich in antioxidants, anti-inflammatory nutrients, and blood sugar-regulators, sweet potatoes are awesome for your health!
But one can’t make a meal out of sweet potatoes, or can we? Either way, adding a little protein to the sweet potato toast is always a good thing, turning this amazing complex carb into a meal.
Sweet potatoes make a fantastic replacement for bread in sandwiches and toasts. Whether your family eats bread or not, this is a great way to get your kids to eat more nutrient-dense foods.
So how exactly do you make sweet potato toast? Just cut your potato into 1/4-inch slices and pop them in the toaster a couple of times. It’s that easy! Then top with cottage cheese, strawberries, and blueberries.
By topping the sweet potato toast with cottage cheese and fresh fruit, it will keep you full for hours. The cottage cheese and fruit is the perfect combination of protein, carbs, and vitamins to get your day going.
It’s easy to get distracted by the sizzle of bacon cooking in the morning and to look at sausage or eggs for protein. And yet, there’s usually a tub of cottage cheese that gets pushed all the way to the back of the fridge that sadly gets overlooked.
Honestly, I feel the need to stick up for cottage cheese. Too often it’s bought, used once or twice as a snack and forgotten about. Why spend the extra time cooking something when the cottage cheese has been there for you all along?
I’ll often whip this up in place of a morning bowl of Greek yogurt and fruit. I see cottage cheese in the equivalent category of Greek yogurt, protein wise, without much of the sugar.
I love mine with strawberries and blueberries, but feel free to substitute your favorites!
This is only my first installment in a series of sweet potato toast recipes. If you like this recipe, be on the lookout for more recipes!