Sweet potato toast with almond butter, bananas and coconut

Ingredients:

• 2 medium sweet potatoes (about 450g total)
• 1 tbsp melted coconut oil
• Fine salt
• 4 tbsp almond paste
• 1 large banana, peeled and thinly sliced
• 1/4 cup toasted coconut flakes

Preparation:

1. Preheat oven to 220°C.
2. Trim the 4 long sides of each sweet potato to create a rectangle and place it on a cutting board. Slice lengthwise into 1-cm-thick strips, approximately 12 x 5 cm (you should get 3 strips per sweet potato).
3. In a medium bowl, combine the sweet potato, coconut oil, and a pinch of salt and toss gently to coat.
4. Place the sweet potatoes on a baking sheet and bake, turning once, until golden brown and tender when pierced with a knife, about 15 minutes. Divide the sweet potato toasts among 2 plates.
5. Spread the toast with almond butter, top with sliced ​​banana, and sprinkle with coconut flakes. Serve immediately.