Sweet Potato Cranberry Toast with Maple Pecan Butter by Kayla Freitag

For Toast:

• 1 large sweet potato, washed
• Avocado oil cooking spray
• Sea salt

For Cranberry Sauce:

• 2 cups fresh cranberries
• 2 tbsp. pure maple syrup
• Juice from ½ orange
• Juice from 1 lemon

For Maple Pecan Butter:

• 2 cups raw pecans
• 1.5 tbsp. pure maple syrup
• 1 tsp vanilla extract
• ¼ tsp sea salt

INSTRUCTIONS

To make the toast:

• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
• Cut your sweet potato lengthwise into 1/3”-1/2” thick slices. (The number of slices you get will vary depending on the size of your sweet potato.)
• Lay the sweet potato slices onto the prepared baking sheet and spray with cooking oil and sprinkle with sea salt. Bake for 20-25 minutes until the potatoes are cooked through but not overcooked. You don’t want the potatoes to fall apart. Remove from the oven and set aside. (If you like a little crispiness and char, place the oven on broil for 2minutes at the end of baking.)

To make the cranberry sauce:

• Combine all ingredients into a small saucepan over medium heat. Cook, stirring often, until the cranberries have broken down and you have a thick cranberry sauce. Remove from the heat to cool at room temperature.

To make the maple pecan butter:

• Place the pecans in your NutraMilk and press the butter function and set for 12 minutes.
• After the 12 minutes is up, add the maple syrup, salt, vanilla, and run for another minute.

To assemble the toast:

• Spread pecan butter over a sweet potato slice, top with cranberry sauce, and garnish with chopped pecans and orange zest if desired.
• Serve immediately.