Get ready to transform your snack game with these irresistible Mini Sweet Potato Toasts that are not just Instagram-worthy, but packed with nutrition and flavor! Imagine crispy sweet potato rounds topped with a vibrant, homemade collagen-infused raspberry jam that will make your taste buds dance and your body thank you. This recipe is the perfect blend of indulgence and wellness, proving that healthy eating can be both delicious and exciting.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes
- 1 cup raspberries
- 2 tablespoons collagen powder
- 1 tablespoon honey
- 1 teaspoon lemon juice
- Salt to taste
- Mint leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your sweet potato toasts cook evenly and become crispy.
- Wash and peel the sweet potatoes. Slice them into 1/4-inch thick rounds. You want them thin enough to become crispy but thick enough to hold toppings.
- Place the sweet potato rounds on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
- Bake the sweet potato rounds in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
- While the sweet potatoes are baking, prepare the raspberry jam. In a small saucepan over medium heat, combine the raspberries, honey, lemon juice, and a pinch of salt.
- Cook the raspberry mixture for about 5-7 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly. Remove from heat.
- Stir in the collagen powder until fully dissolved. This will add a nutritional boost to your jam without altering the flavor.
- Once the sweet potato toasts are done baking, remove them from the oven and let them cool slightly.
- To assemble, place a generous spoonful of the collagen raspberry jam on each sweet potato toast.
- Garnish with fresh mint leaves for a pop of color and added freshness.
- Serve immediately and enjoy your Mini Sweet Potato Toasts with Collagen Raspberry Jam as a nutritious snack or appetizer!
Tips
- Choose firm, evenly shaped sweet potatoes for consistent slicing
- Use a sharp knife or mandoline to get uniform 1/4-inch thick rounds
- Don't overcrowd the baking sheet to ensure crispy edges
- Flip the sweet potato rounds halfway through baking for even browning
- Let the raspberry jam cool slightly before topping to prevent soggy toasts
- For extra protein, you can sprinkle additional collagen powder on top
- Fresh mint leaves are crucial for adding a bright, fresh finish to the dish
- Store any leftover sweet potato toasts and jam separately to maintain crispiness
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 5g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
