Coconut Almond Sweet Potato Toast

Makes 3 Servings


Sweet potatoes are a great source of immune-boosting vitamin A. This fun unique way to serve them is a real crowd pleaser! 

1 large oval-shaped sweet potato (about 1 ¼ pounds) 

1 teaspoon coconut oil, melted 

¾ cup low fat cottage cheese 

1 8-ounce can crushed pineapple, well drained 

1 teaspoon pumpkin pie spice 

3 tablespoons sliced almonds, toasted 

3 tablespoons unsweetened shredded coconut, toasted 

Optional: drizzle of maple syrup 

  1. Preheat oven to 400 degrees. 

  2. Wash sweet potato well. Slice length-wise into ¼-inch slices (you should get about 6 slices). Place on a parchment-lined baking sheet and brush the tops with melted coconut oil. Bake for 15-17 minutes, until crisp-tender. Set aside to cool for at least 5 minutes. 

  3. In a large bowl, mix together cottage cheese, pineapple, and pumpkin pie spice until well combined.

  4. Spoon 3 tablespoons of the cottage cheese mixture onto each sweet potato “toast” 

  5. Top with the almonds and coconut. Drizzle with maple syrup, if desired.

Note: For a vegan option, replace the cottage cheese with 1/3 cup coconut cream.

Nutrition Information per Serving (2 toasts):

200 calories, 8g fat (4g saturated), 240mg sodium, 22g carbohydrate, 4g fiber, 9g protein

JANICE NEWELL BISSEX
Holistic Cannabis Practitioner
Registered Dietitian Nutritionist
JannabisWellness@gmail.com

© 2019 by Janice Newell Bissex, MS, RDN