- 1 large sweet potato
- Desired toppings (see ideas below)
Wash and dry sweet potato thoroughly. Using a very sharp chef knife or a mandolin slicer, slice potato in ¼” slices. If the sweet potato is wide in diameter, it may be easiest to slice width-wise, if you are using a skinny potato, slice length-wise.
Toaster method: Place a slice of sweet potato into each slot of a toaster. Toast on highest setting until both sides of the potato are starting to blister and turn slightly brown. (May take several cycles.) Rotate potato after each cycle to ensure even toasting. Store un-toasted sweet potato slices in the refrigerator for up to four days.
Prep-ahead oven method: Preheat oven to 400°. Arrange sweet potatoes on an oven-proof wire rack. Set wire rack on a baking sheet and put into preheated oven. Bake for 10 minutes or until potatoes start to soften slightly. Remove from the oven and allow to cool completely. Store in the refrigerator for up to four days until ready to serve. When ready to serve, toast in a toaster on highest setting until both sides start to blister and brown. This method shortens the toasting time.
The Sam I Am: Start with a layer of avocado, then top with eggs scrambled with spinach and ham. Garnish with a dash of smoked paprika.
The Monkey: Peanut butter and sliced banana. For a treat, add a drizzle of honey, a bit of brown sugar or a few mini chocolate chips.
The Southwestern: Refried black beans, salsa and an egg. Garnish with fresh cilantro.
The PB and A: Peanut butter, thinly sliced apple and a sprinkle of cinnamon.
The Crunchy Hippie: Nut butter, granola and chia seeds.
The Cheesecake: Reduced fat cream cheese, jam and fresh berries.
The Olympian: Hummus, sliced cucumber and black olive.
The Tara: A simple layer of whipped cinnamon butter.
Due to the customizable nature of this recipe, no nutrition information is available.
Live It is a cooking demonstration presented by the Nutrition Food Services and Wellness Departments at Community Hospitals and Wellness Centers (CHWC). Episodes are hosted by registered dietitian and certified diabetes educator Andrea Miller, and each features a different special guest sous chef. The goal of Live It is to showcase nutrient-dense foods and teach viewers doable ways to use them in order to promote wellness in our community. Held once a month at Bryan Hospital, the show is recorded by Bryan Municipal Utilities in front of a live all-staff audience. For more recipes and to watch past episodes of Live It, visit www.chwchospital.org/live-it.