Sweet Potato Toast

Serves 6-8
A scrumptious, fiber-filled snack to look forward to every single afternoon.

Ingredients:

Toast-
4 small sweet potatoes
Olive oil
1/4 tsp salt 
1/4 tsp pepper

Bean spread-
15-oz can white beans, rinsed
2 tsp fresh rosemary leaves, roughly chopped
1 clove garlic, finely chopped
3 tbsp olive oil
2 tbsp tahini
1 1/2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper

Salsa-
1/2 English cucumber, diced
1/2 small red onion, finely chopped
1/4 cup pitted Kalamata olives, chopped
1/4 cup sun dried tomatoes, chopped
2 tbsp flat-leaf parsley, chopped
1 1/2 tbsp lemon juice
1/4 tsp salt 
1/4 tsp pepper

Instructions:

Make the toast-
Heat oven to 415°F. Line a baking sheet with parchment paper. Cut sweet potatoes lengthwise into ¼-inch-thick slices. Brush each side with olive oil, season with salt and pepper, and arrange on sheet. Roast for 15 minutes. Flip and roast until just starting to brown, 10 to 15 minutes more. 

Make the bean spread-
Combine puree white beans, rosemary leaves, garlic, olive oil, tahini, lemon juice, salt, and pepper in a food processor. Blend until smooth.

Make the salsa- 
​In a bowl, toss cucumber, red onion, Kalamata olives, sun-dried tomatoes, flat-leaf parsley, lemon juice, salt, and pepper.

Assemble-
Top potato slices with bean spread then salsa (1-2 tbsp each).

You're welcome!