Clean Eating Recipe

Sweet Potato Toast with Plum-Cocoa Spread and Berries

5
Average: 5 (4 votes)
(4 votes)
Sweet Potato Toast with Plum-Cocoa Spread and Berries

Sweet potato toast with plum-Cocoa spread and berries - Fruity chocolate dream toast for breakfast. Photo: Iris Lange-Fricke

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Health Score:
8,2 / 10
Difficulty:
very easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
325
calories
Calories

Healthy, because

Even smarter

Nutritional values

Prunes add tons of potassium to this dish, which helps ensure balanced blood pressure, while the nuts provide plenty of omega-3 fatty acids, which have a positive effect on the heart and blood vessels. 

If plums have too strong a taste of their own, you can also prepare the cream with dried dates. 

1 serving contains
(Percentage of daily recommendation)
Calorie325 kcal(15 %)
Protein6 g(6 %)
Fat6 g(5 %)
Carbohydrates58 g(39 %)
Sugar added2.5 g(10 %)
Roughage14.6 g(49 %)
Vitamin A2 mg(250 %)
Vitamin D0 μg(0 %)
Vitamin E10.7 mg(89 %)
Vitamin K20.6 μg(34 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.6 mg(43 %)
Folate44 μg(15 %)
Pantothenic acid1.6 mg(27 %)
Biotin12.3 μg(27 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C60 mg(63 %)
Potassium1,103 mg(28 %)
Calcium84 mg(8 %)
Magnesium50 mg(17 %)
Iron3.9 mg(26 %)
Iodine6 μg(3 %)
Zinc1 mg(13 %)
Saturated fatty acids1 g
Uric acid53 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
3 ounces
10 ounces
1 teaspoon
1 tablespoon
ground Hazelnuts
1 pinch
1 teaspoon
3 ounces
Preparation

Kitchen utensils

1 Measuring cups, 1 Immersion blender

Preparation steps

1.

Cover prunes with water and let them swell for about 30 minutes. Then pour off some water and mix finely with a hand blender.

2.

Peel and wash the sweet potato and cut it into about 4-6 slices. Bake the slices in a preheated oven at 390°F for about 8-10 minutes.

3.

Meanwhile, roast the nuts in a hot pan at medium heat for 3-4 minutes. Let cool down for 5 minutes. Then mix nuts, cocoa powder and cinnamon. Stir in plum puree and thick juice.

4.

Wash the raspberries and dab dry. Spread the sweet potato slices with the spread, cover with raspberries and serve.