Raspberry-Tahini Sweet Potato Toast
Serves: 4-6 toasts
  • 1 medium sweet potato
  • ½ tablespoon coconut oil - soft (if using the oven)
  • 2-4 tablespoons sesame tahini
  • ¼ cup raspberries (fresh or frozen and thawed)
  • honey or maple syrup for drizzling
  • mixed seeds for garnish (I used cacao nibs, hemp, pumpkin seeds)
  1. Peel and slice the sweet potato into even, ¼"-thick slices. If you have an organic sweet potato, you can leave the skin on, but I prefer it peeled.
  2. If using an oven, preheat it to 400° F (200° C). Prepare a parchment paper-covered baking sheet and place the sweet potato slices on the sheet. Add the coconut oil and mix with your hands to coat. Put the baking sheet into the oven and cook for 15 minutes. Flip the slices and cook another 10-15 minutes until cooked through. Add toppings and enjoy right away or refrigerate in an air-tight container until ready to eat. Reheat in a 350° F (175° C) oven for about 5 minutes, then top.
  3. If using a toaster, place the sweet potato slices in the toaster and toast on high for about 5 minutes, until cooked through and toasty at the edges. Cooking time will vary slightly for different toasters.
  4. Spread tahini on each slice. Add raspberries, mashing them a bit with a fork. Drizzle each slice with the desired amount of honey/maple syrup and sprinkle with mixed seeds. Enjoy!
Recipe by Golubka Kitchen at https://golubkakitchen.com/sweet-potato-toast-two-ways/