November 17, 2016 5:16 pm

Paleo dieters, REJOICE! If you haven’t jumped on to the sweet potato toast band wagon yet – you do NOT wanna hold back any longer. This is a fabulously easy recipe made using sweet potato to act as a grain free base for your favourite toppings – and we can’t get enough of seasonal persimmon fruits right now. The cinnamon just adds that touch of Christmas sparkle, and when enjoyed with the creamy yoghurt (subsitute for coconut yoghurt for a dairy free option), you really can’t go wrong.

Let’s get to it!

Serves 1


1 medium sweet potato, sliced lengthways

1 tsp coconut oil, melted

1/2 tsp cinnamon

2 tbsp full fat greek yoghurt

1 persimmon, sliced

1 tbsp honey

2 tbsp mixed seeds


Preheat the oven to 180 degrees and place the sweet potato slices on to a lined baking tray before drizzling with the coconut oil and cinnamon. Roast for 35 minutes until soft!

Top with the yoghurt, the persimmon, the seeds and a good drizzle of honey before digging in!