Welcome to my messy, joyful, and perfectly imperfect version of motherhood. I’m a nutritional therapy practitioner and certified pre & postnatal coach. I’m here to help you move through motherhood with ease!
Sometimes mom life means you have five minutes to make and eat breakfast— there’s often no time to think about whole-food or paleo inspiration. The relationship with food completely transforms in parenting— quick and simple, trump delicious and superfood.
Until of course, I found started prepping these mini sweet potato toasts. They make quick breakfast a whole food reality without a whole lot of fuss.
You can make a big batch of these on the weekend and store them in an airtight container and eat throughout the week (cold or reheated). My favorite topping combinations are listed below!
Bake a big batch of these and eat through the whole week! We keep various toppings prepped in the fridge for easy assembly on busy mornings.
Makes: 18 Toasts
3 large sweet potatoes
almond butter and jam
diced cooked bacon and avocado wedge
basil, mozerella, and cherry tomato
proscuitto and greens
soft-boiled egg and greens
Preheat oven to 400F
Slice sweet potatoes lengthwise into 1/4″ thick slices. If you want mini toasts, cut in half.
Place a wire rack on a rimmed baking sheet. Place sweet potatoes in a single layer on wire rack.
Roast for 35-40 minutes, until potatoes are fork tender.
Remove from oven, allow to cool slightly, then top with favorite toppings.
To prep for rest of week, store cooked potatoe toasts (untopped) in an air tight container in the fridge. Reheat in microwave for 30secs with damp papertowel or in 300F oven for 10 minutes. Top away!