Super Fruity Saturday Sweet Potato Tartines

The Saturday sweet potato tartines are back, they are so delicious and gave me such a boost for my zumba class last week that I just had to make some again this Saturday morning 😍

As per usual, the sweet potato tartines are glazed with maples syrup and baked @200Cfor 25-30mins.

1️⃣the first tartine on the left is topped with almond butter, blackberries, and raw pistachios
2️⃣the Middle tartine is topped with almond butter, banana, raspberries and hemp seeds
3️⃣the last one on the right is topped with almond butter, figs and vegan dark chocolate chips

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Ingredients

  • 1/2 a sweet potato 
  • 1 tbsp almond butter
  • 3 blackberries 
  • 3 raspberries 
  • 1/3 banana 
  • 1 fig 
  • 1/2 tsp dark chocolate chips
  • 1/2 tsp pistachios (you can substitute for walnuts, raw cashews, sunflower seeds, pumpkin seeds)
  • 1/2 hemp seeds (you can substitute for walnuts, raw cashews, sunflower seeds, pumpkin seeds)
  1. Pre-heat the oven @200C 
  2. Lay your sweet potato down on parchment paper, brushed on both sides with maple syrup
  3. Place on baking tray and bake for about 25-30mins (it depends how thinly you sliced them, so it could take less time or longer. Just be sure to keep an eye on them) 
  4. Once they are tender and golden orange, you are set.
  5. The three toasts are drizzled with almond butter. 
  6. Then, the first tartine on the left is topped with almond butter, blackberries, and raw pistachios 
  7. The Middle tartine is topped with almond butter, banana, raspberries and hemp seeds
  8. The last one on the right is topped with almond butter, figs and vegan dark chocolate chips

Get in ma belly!!!