These sweet potato treats are better than sliced bread! Satisfy that craving for toast by using sweet potatoes rather than processed grains as your base. Root veggies grow underneath the ground, where not only are they the anchor and foundation of a plant, but they also soak in enormous amounts of minerals. Serve this easy-to-make “toast” just as you would serve traditional toast and top it with your favorite brain-and mood-boosting toppings, such as avocado, a poached or fried egg, microgreens, tahini, fresh berries, hemp seeds, a nut butter, bananas, or strawberries for a nutrient-dense snack that can work as a breakfast, too!

　　

Ingredients

Makes about 5 slices

　　1 large sweet potato, scrubbed (peel if desired, but it’s not necessary)

　　Toppings of choice (I like almond butter and berries for a sweeter version or avocado and an egg for a savory twist)

　　Pinch of sea salt

　　

Step 1

Cut the sweet potato lengthwise into 1/4-inch slices. Toast it in a toaster (you will probably need two cycles) or in a toaster oven for about 10 minutes, until the potato has cooked through and is golden brown around the edges. Add the toppings of your choice and sprinkle with a pinch of sea salt. Get creative!

　　

Step 2

Store any unused “toast” in an airtight container in the refrigerator for up to 3 days and reheat before serving.

　　From The Courage to Rise: Using Movement, Mindfulness, and Healing Foods to Triumph over Trauma © 2018 by Liz Arch. Reprinted by permission of William Morrow Paperbacks, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.