PB&J Sweet Potato Toast
Fall makes me crave peanut butter and jelly sandwiches. When there is a chill in the air I start to crave them. My dad makes the BEST PB&J ever. My dad has a few specialties- pancakes, “dad’s famous pasta,” and PB&Js. So basically, all the carbs. I don’t know what it is about the PB&J that my dad makes that makes it so wonderful. He used to always make them when I was going on field trips as a kid, so it was always a day full of anticipation and excitement.
It’s finally feeling like fall here in Arkansas and the PB&J craving hit. Crisp air and creamy nut butter are the perfect duo. I wanted the real deal, but I just completed my first Whole30 (doing a blog post on that experience later) and I’m in the reintroduction phase. I have wanted to make sweet potato toast at home for a while and thought this was the perfect opportunity! I love how the sweet potatoes get a little bit crispy and caramelized but also stay sturdy enough to hold your toppings.
Figs have become my Whole30 obsession and I love the idea of building them into these sweet potato PB&J toasts. Fresh figs are just so darn delicious. Any fruit would be delicious on this toast, but figs take it to the next level of texture and flavor. I hope you enjoy these low-carb, delicious, sweet and salty take on a classic favorite.
PB&J Sweet Potato Toast
ingredients:
- 2 sweet potatoes
- 1 pint fresh black figs
- 1/4 cup peanut butter (or any nut/seed butter)
instructions:
- Preheat oven to 400F. Slice ends and round sides off sweet potatoes. Then cut sweet potatoes into 1/2 inch slices.
- Place sweet potato slices on a cookie sheet and bake 20-25 minutes.
- Rinse and slice figs.
- Build your toast! Slather nut butter on "toast" and top with figs. Drizzle more PB on top and enjoy!