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Sweet Potato Toast Rounds

Sweet Potato Toast Rounds

If you're looking for an interactive and beautiful dish to host at your next brunch party, you have arrived! Sweet potato toast is so fun, so easy, and really delicious. Plus, these pretty little rounds are bursting with nutrition, so you can feel good about treating your guests to something both indulgent and wholesome. 

This recipe makes about 15 rounds total, depending on the size of your sweet potatoes and thickness of the rounds you cut. I find that this is satisfying for about 3 hungry people as a full meal, but as a side dish (1-2 rounds per person), will serve about 10-15 people.

2 large sweet potatoes, any color*
Variety of toppings:
-3-4 cage-free organic eggs (+ grass-fed ghee or cooking oil for frying)
-1 cup fresh arugula, or other soft greens
-1 large carton of coconut or other dairy-free yogurt**
-goji berries
-granola (ideally low in sugar and minimally processed)
-seasonal fruit
-almond or other nut butter (cashew, peanut or mixed nut/seed would work well here)
-bee pollen
-shredded or flaked coconut
-edible fresh or dried flower petals

1. Preheat your oven or toaster oven to 400F. 

2. Scrub sweet potatoes to remove any dirt or debris, no need to peel them. Pat dry with a clean kitchen towel or paper towel. Slice one sweet potato in half at the middle, or thickest point. Continue slicing 1/4'' thick rounds from the middle out to the ends, until rounds become too small (narrow part of the potato). Discard the ends or use for another recipe.

3. Place potato rounds onto a greased baking sheet, and place into the oven or toaster oven. Toast for 3-4 minutes on each side, or until lightly browned and fork-tender.

4. While the sweet potato rounds are toasting, heat a large frying pan over medium heat with your cooking oil. Use 3- or 4-inch round cookie cutters to control the size of the fried eggs. Spray or grease the inside of each cookie cutter with cooking oil, and place onto the hot pan. Crack each egg into a cookie cutter, and allow to cook for 3-4 minutes on each side, flipping carefully, until cooked to your desired consistency (over medium, over easy, etc). Carefully transfer each cooked egg to a plate, you may need to run a small knife around the edges of the egg to release from the cookie cutter. Continue in batches until you have enough fried eggs for the group you're serving. You can cut each egg in half if they are too thick, so that you get 2 thinner egg rounds (easier for stacking toppings).

5. Arrange your toppings on a buffet station or kitchen counter so that guests can top their sweet potato rounds as desired. I'd recommend using nut butter and yogurt as the base for fruit, granola, and coconut, etc. and greens as the base for a fried egg. Enjoy! 

*Sweet potatoes that have a consistent shape down the length of the potato, more like a cylinder, will yield more rounds than those which get really narrow on either end.
**If using dairy, look for grass-fed yogurt. The thicker the yogurt, the easier it is to nibble these sweet potato toast rounds, as thinner yogurt will slide around a bit. Look for a greek-style or skyr yogurt which are both thick and easy to dollop.

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