Sweet Potato Toast with Honey and Sweet Seed Crunch Toppers
Breakfast & Brunch
- 2 sweet potatoes medium size, long and thin
Sweet Seed Crunch Toppers
- Salt & Pepper to taste
- Sour Dough Bread Slices
Preheat oven to 400F. Line a large baking sheet with parchment paper or foil. Set aside. Wash and thoroughly dry sweet potatoes. Poke several holes in each potato with a fork. Place sweet potatoes on the prepared baking sheet and bake for 45 minutes or until the potatoes easily yield to an inserted fork or knife. Let cool for five minutes. Remove skin and put the sweet potatoes in a bowl, add salt & pepper. Mash up the sweet potatoes to mix. Meanwhile, toast up the sour dough bread. Add the mashed sweet potatoes on top of the toasted sour dough. Drizzle with honey and top with Sweet Seed Crunch Toppers.