A few days ago, I asked you all on Facebook and Instagram what you’re most looking forward to as we enter Phase 2 of the Sugar-Free Challenge. The answers were clear: potatoes, sweet potatoes, and pumpkins! (These starchy vegetables are omitted for the first 30 days of the Challenge and then reintegrated during Phase 2.)

To ring in Phase 2, which kicked off yesterday, I posted a potato recipe (Mâche with Warm Potato Dressing and Tornado Potatoes) here on the blog. In keeping with the starchy veggie trend, I have a sweet potato recipe for you today: Sweet Sweet Potato Toast with Nut Butter and Seasonal Fruits! It’s a sweet twist on the recipe for savory Sweet Potato Toast that I introduced last year. Sweet potato toast is quick and easy to prepare and really delicious – especially when combined with nut butter and fruit!

Recipe: Sweet Sweet Potato Toast with Nut Butter and Seasonal Fruit

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time 6 minutes
Passive Time
  • 2 sweet potatoes
  • 2 tbsp walnut butter
  • 2 tbsp almond butter*
  • 50 g blueberries
  • 1 tbsp freeze-dried raspberries
  • 1 handful grapes
  • 1 tbsp goji berries
  • 1 fresh fig
  • 2 tbsp pomegranate seeds
  1. Wash sweet potatoes and pat dry. Cut crosswise into slices approx. half a centimeter thick and toast twice at highest heat setting.
  2. Spread each slice with 1 tablespoon of nut butter and add toppings.
NACHGEKOCHT? Teile deine Fotos mit mir (@projekt_gesund_leben) und meiner Community auf Instagram und nutze meine Hashtags #projektgesundleben und #projektzuckerfrei!

Have fun and enjoy! :-)

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