There’s nothing quite as satisfying as warm toast during the fall months. The crunch of the bread, creamy toppings, and option to add a runny egg yolk… you get the picture, it’s totally delicious and keeps you feeling satisfied.
I’m always trying to reinvent recipes to enhance taste, nutrient absorption, and overall health score. WeCollab’s mission is to help you create balance in your life while nourishing your body with whole foods. We want to preserve the foods you know and love, and add smart and simple nutrition swaps to take a recipe from good to great.
This savory and sweet breakfast, lunch or snack has delicious textural and taste components. The key to this recipe is achieving the perfect balance between the crunch of the exterior sweet potato and chew of the interior flesh. After a lot of practice, we think we nailed it!
The sweet potato is an excellent source of vitamins A,C, and B2. In addition, this tuber is one of the best known sources for lutein. Sweet potatoes can have purple or orange flesh; purple varieties are known to have antioxidant and anti-inflammatory properties and the orange varieties are unsurpassed as a source of beta-carotene.
xx,
WeCollab
We’ve strategically added a small amount of fat (3-5 grams) to this recipe. The addition of dietary fat facilitates the utilization of beta-carotene in sweet potatoes.