Ingredients

• 2 medium sweet potatoes (about 1 pound total)
• 1 tablespoon coconut oil, melted
• Fine salt
• 4 tablespoons almond butter
• 1 large banana, peeled and thinly sliced
• 1/4 cup toasted coconut chips

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Instructions

1. Preheat the oven to 450 degrees F.
2. Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, coconut oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
3. Divide the almond butter among the toasts, then top each with sliced banana and sprinkle with toasted coconut. Serve immediately.