roasted sweet potato on toast

Total Time: 5m
Servings: 2
Serving Size: 1 slice
Level: easy
Calories: 320

Breakfast Lunch Diabetes Friendly High in Fiber Vegetarian

Ingredients

1 medium sweet potato
½ cup siggi’s pumpkin & spice skyr
2 slices bread
2 tbsp peanut butter
2 tbsp toasted pumpkin seeds

Nutrition Facts per serving

Calories 320, Protein 15g, Total Fat 15g, Saturated Fat 3g, Cholesterol 0mg, Sodium 270mg, Total Carbohydrates 36g, Sugars 10g, Fiber 4g

Preparation

Preheat oven to 400 degrees. Pierce the sweet potato several times with a fork and place it in a baking dish. Bake until fork tender, about 45 minutes. Remove from oven and let cool.

Scoop the inside of the sweet potato into a small bowl and mix with skyr until well combined. Toast both slices of bread. Spread a thick layer of potato skyr mixture on each slice, drizzle with peanut butter, and top with pumpkin seeds.