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Prep Time
15 mins
Total Time
30 mins
Serves
4

Ingredients

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

Method

Step 1
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.)
Step 2
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.
Step 3
On remaining sweet potato toasts, spread herbed goat cheese and sprinkle with sundried tomatoes and green onion.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/4 of the recipe
Calories:
240
Fat:
10 g
Saturated Fat:
3 g
Carbs:
33 g
Fibre:
5 g
Sugar:
14 g
Cholesterol:
20 mg
Protein:
8 g
Sodium:
140 mg