Air fryer recipe · Breakfast
Sweet Potato Toast with Almond Butter and Banana
Thick sweet potato planks air fried until fork-tender and lightly charred, topped with almond butter, banana and a little honey for a lighter take on toast.
- 20 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 155kcal
- 1.2 gprotein
- 24.3 gcarbs
- 7.1 gfat
- 6.8 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- sweet potato1 large, sliced into 1cm planks
- almond butter3 tbsp
- banana1, sliced
- honey1 tbsp
- cinnamon powder1 pinch
Method
Slice
Slice the sweet potato lengthwise into toast shaped planks about 1cm thick. Keeping the planks the same thickness means they cook and crisp at the same rate with no thin, burnt edges.
Arrange
Lay the planks in a single layer in the basket without overlapping. Giving each one space lets the hot air reach both faces so they cook evenly and turn tender right through.
First Pass
Air fry at 190°C for 8 min, then flip each plank over. Turning them halfway browns both sides evenly and stops the underside sticking to the basket as it cooks.
Air Fry
Give the planks a second pass and air fry at 190°C for 8 min until they are fork tender and golden at the edges. Top the warm slices with almond butter, banana, honey and a pinch of cinnamon.
