These sweet potato toasts make an easy and delicious breakfast, lunch, dinner, or snack. Serve them with a big salad to make a heartier meal or enjoy them alone for a light meal or snack. While the ingredients are simple, the combination of sweet and savory, herby and garlic, makes this meal flavorful.

Abundant in vitamins, minerals, and other nutrients, orange-fleshed sweet potatoes are especially praised for being packed with carotenoids such as beta-carotene and lycopene, and rightfully so. These phytochemicals are extremely powerful.

Mushrooms help reduce fungus, bacteria, and viruses in the intestinal tract, allowing for cleaner nutrients and cleaner blood to arrive in the liver.

Sweet Potato Toast With Garlic Mushrooms

Ingredients:
1 large sweet potato
1 cup chopped button or crimini (baby portobello) mushrooms
2 garlic clove, minced
1-2 tbsp water
1 tbsp finely chopped fresh parsley
1/2 tbsp freshly-squeezed lemon juice

Directions:
Preheat oven to 400F/200C. Line a baking sheet with parchment paper.

Cut the ends off of the sweet potato, then cut lengthwise inch 1/2-inch thick slices.

Arrange slices on the baking tray and bake until tender and easily pierced with a fork, about 15-20 minutes.

Place a small, non-stick ceramic skillet on medium-high heat. Add the mushrooms and a bit of water to prevent sticking. Cook for 3-5 minutes, until the mushrooms are soft.

Stir in the garlic and continue cooking for 2-3 minutes. Remove from heat.

Stir in the chopped parsley and lemon juice.

Serve toast immediately topped with cooked mushrooms.

Alternatively, you can keep the toast slices refrigerated and reheat in a toaster when needed.