Blackberries on sweet potato toast with coconut yoghurt

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.

Serves 2


1 large sweet potato cut into long slices

160g blackberries

150g coconut yoghurt

Cinnamon (optional)

Roughly chopped walnuts (optional)

  1. Heat your oven to 180C.

  2. Line a baking sheet with baking paper. Place your sweet potatoes on the tray and bake for 20 minutes.

  3. Cool a little before spooning on some coconut yogurt, drop the blackberries on top and finish with the cinnamon or nuts if using.