This is a real Sunday brunch winner! Slightly caramelized slices of sweet potatoes with cool and creamy coconut yoghurt and tangy bursts of blackberries. Just dreamy. A sprinkle of cinnamon or a crumble of nuts is also a heavenly combination. The berries and sweet potato both help to promote a healthy heart.
1 large sweet potato cut into long slices
150g coconut yoghurt
Roughly chopped walnuts (optional)
Heat your oven to 180C.
Line a baking sheet with baking paper. Place your sweet potatoes on the tray and bake for 20 minutes.
Cool a little before spooning on some coconut yogurt, drop the blackberries on top and finish with the cinnamon or nuts if using.