Sweet Potato Toast Fingers
Thin sweet potato slices roasted until tender and caramelized, then spread with creamy sunflower seed butter and topped with sliced banana or raisins. Each finger is naturally sweet, filling, and completely safe for nut-free classrooms. The sweet potato base gets crispy edges and a soft middle, perfect for little hands to grab.
By TasteBuds
Recipe details
- Yield
- 4 people
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Total time
- 35 minutes
Ingredients
- 2 large sweet potatoes, scrubbed clean, sliced lengthwise into ¼-inch thick planks
- 1 tbsp olive oil
- ¼ cup sunflower seed butter, smooth or crunchy, at room temperature (check label to confirm nut-free facility if classroom requires)
- 1 large banana, sliced into thin rounds (or use raisins instead)
- 2 tbsp raisins (optional alternative to banana)
- a pinch cinnamon (optional, for sprinkling)
Instructions
- Preheat oven to 400°F (200°C).
- Scrub 2 large sweet potatoes clean and pat dry. Slice them lengthwise into ¼-inch thick planks, cutting off the rounded ends so each piece sits flat.
- Arrange the sweet potato planks in a single layer on a large baking sheet lined with parchment paper. Brush both sides lightly with 1 tbsp olive oil.
- Roast for 25 minutes, flipping halfway through, until the edges are caramelized and the centers are fork-tender. The slices should look golden brown with darker crispy edges.
- While the sweet potatoes roast, slice 1 large banana into thin rounds.
- Remove the sweet potato planks from the oven and let them cool for 2 minutes so they firm up slightly.
- Spread each plank with about 1 teaspoon of ¼ cup sunflower seed butter, using the back of a spoon or a pastry brush.
- Top each finger with sliced banana rounds or a few raisins (2 tbsp total). Sprinkle with a pinch of cinnamon if you like.
- Serve warm or at room temperature. These hold up well for a couple of hours, making them great for packed snacks.