©DR. SARAH GLASSFORD 2019

Sweet Potato "Toast"!


A great way to have “toast” without the rapid spikes of glucose and insulin that you’d get from eating refined breads and cereals. 🍞🥐🥞 Eating refined carbs (and a lot of carbs in general) sets our body up for an energy crash, hunger and cravings later on and increases the risk of many diseases and weight gain. Sweet potatoes are a starchy vegetable and fall into the category of a complex carbohydrate. Complex carbs are higher in fibre and other nutrients and have an overall lower glycemic index. This means they don’t rapidly spike glucose and insulin like refined/simple carbs do leading to energy crashes, blood sugar regulation issues, and weight gain. 🍠 Sweet potatoes are nourishing, filling and help us to make glycogen in our muscles. They are a good source of vitamin A and can help provide some vitamin C, potassium, and fibre. Sweet Potato Toast 🧡 —— I usually bake them and pop a couple slices in the toaster to heat them up. You could also toast raw slices over a few cycles to cook them but I haven’t liked how they turn out that way • slice sweet potato lengthwise into 1/4-1/2 inch slices • line them up on a baking sheet with parchment paper (no oil or seasoning required) • bake at 350-400 for about 20 minutes, flipping halfway • bake until tender (you can put fork through) • store in the fridge for up to a week! • add your favourite toppings 👅 My go-to toppings are pesto, avocado, hemp hearts & bacon or smoked salmon 🎉