Sweet Potato Toast with Caramelized Banana and Peanut Butter
Ingredients
- 1 large sweet potato, sliced
- 2 bananas, sliced
- 1/4 cup peanut butter
- 2 tablespoons cacao nibs
- 1 tablespoon coconut oil
Directions
Preheat oven to 450 degrees F.
Roast sweet potato slices for 10 minutes.
Flip the sweet potato slices and roast for an additional 10 minutes.
While the sweet potatoes roast, fry banana slices in coconut oil.
Flip the banana slices and cook until both sides are golden brown.
Top the roasted sweet potato slices with peanut butter, caramelized banana slices, and cacao nibs.
Frequently Asked Questions
How should I store leftover Sweet Potato Toast with Caramelized Banana?
This dessert is best enjoyed fresh due to the texture of the roasted sweet potato. If you have leftovers, store the roasted sweet potato slices in an airtight container in the refrigerator for up to 2 days, keeping the toppings separate if possible.
Can I make the sweet potato toast ahead of time?
While you can roast the sweet potato slices ahead of time, we recommend assembling this dessert right before serving for the best experience. If prepping in advance, roast the sweet potato slices and store them in the fridge; when ready to serve, reheat them slightly before adding the caramelized banana and peanut butter.
What's a good substitution for peanut butter in this recipe?
If you need a peanut-free alternative, almond butter or sunflower seed butter work wonderfully as a spread for the sweet potato toast. You can use the same 1/4 cup measurement, ensuring the texture complements the sweetness of the caramelized bananas.
