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.
How to Make Sweet Potato Toast
So how exactly do you make sweet potato toast? Just cut your potato into ¼-inch slices and pop them in the toaster a couple of times. It’s that easy! Watch:
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!
PrintHealthy Berries and Protein Sweet Potato Toast
Add a little protein to your sweet potato toast with today’s delicious idea. Topped with berries, it’s one healthy breakfast or snack!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Breakfast
Ingredients
- 2 medium sweet potatoes
- 1 cup cottage cheese
- Fresh strawberries and blueberries
Instructions
- On a large cutting board, trim the sweet potato ends. Slice the sweet potato lengthwise into ¼-inch slabs using a large knife, about 4 slices per potato.
- Place the sweet potatoes in the toaster oven and toast until the potatoes are lightly browned and fork tender in the center. In a regular toaster, toast standing up, for 2 toast cycles.
- Once sweet potatoes are cooked through and toasted spread cottage cheese over each slice, top with berries and enjoy.
Nutrition
- Serving Size: 2 – 3 toasts
- Calories: 124
- Sugar: 8.7g
- Sodium: 210.3mg
- Fat: 1.5g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 21.4g
- Fiber: 3.2g
- Protein: 7.3g
- Cholesterol: 6.8mg
Wendy
what a great idea! I love anything sweet potato! Any suggestions for baking this since my toaster is ‘glutenized’ by frequent use from hubby’s gluten bread…?
btw I love baking a sweet potato, adding a, scoop of cottage cheese for protein, then sprinkle with Pumpkin Pie Spice – Voila! Instant delicious savory ‘meal’ for a pumpkin-lover like me.
Laura Fuentes
Hi Wendy, can you use your oven? You can also bake sweet potato toast in an oven, with the rack in the middle position, at 450 degrees F until tender (about 20 minutes), turning halfway through.If you make extra, you can refrigerate and simply warm them up in a pan or broil on high for about 1-2 minutes.