Sweet Potato Toast with Coconut & Blueberries

Sweet potato toast topped with coconut cream and blueberries, a naturally sweet, fibre-rich breakfast that feels indulgent yet nourishing.

INGREDIENTS
1 Sweet Potato (large)
100 mls Coconut Cream
1/2 cup Blueberries
2 tbsps Almond Butter
1/8 tsp Cinnamon

DIRECTIONS
01. Trim the pointy ends off of the sweet potato, then lay it on its side on a cutting board. Slice it lengthwise into 1/4 inch slices.
02. Place the sweet potato slices into the toaster and toast twice or until golden brown. If you do not have a toaster, set your oven to broil and bake on a sheet for 3 to 6 minutes per side, or until golden brown.
03. Once the sweet potato has cooled slightly, add the coconut cream to each slice. Top with blueberries, almond butter, and cinnamon. Enjoy!

NOTES
COCONUT CREAM
Add a little water if it is too thick to spread
ADDITIONAL TOPPINGS
Add hemp seeds, flax seeds or chia seeds on top.