Sweet Potato Toast Two Ways Sweet and Savoury

Ingredients

1 medium sweet potato (11/2 lb/750 g), cut lengthwise into eight 1/4-in. (5-mm) thick slices
2 tbsp (30 mL) almond butter
2 tbsp (30 mL) plain Greek yogourt
1 tbsp (15 mL) honey
1/4 tsp (1 mL) lemon zest
1/4 cup (60 mL) blueberries
2 tsp (10 mL) chopped fresh mint
1/3 cup (75 mL) herbed goat cheese
2 tbsp (30 mL) finely chopped sundried tomatoes
1 green onion, finely sliced

Place sweet potato slices in toaster on low setting 8 to 10 min. or until golden on the outside and tender and cooked on the inside (Note: Times may vary depending on toaster.)
Spread half the sweet potato toasts with almond butter. In small bowl, stir together yogourt, honey and lemon zest. Spread mixture on top of almond butter. Sprinkle with blueberries and mint.
On remaining sweet potato toasts, spread herbed goat cheese and sprinkle with sundried tomatoes and green onion.

Tip: To make a larger batch, roast sliced sweet potatoes on a parchment paper-lined baking sheet in oven.