Vegetarian · Greek · 20 min
Sweet Potato "Toast" with Greek Yogurt & Raspberries
- 20 min
- 2–6 servings
- 305 kcal / serving
Sweet potato slices with a creamy yogurt topping and bright raspberries offer a crisp, tender bite with a cool, tangy finish. This quick stack is a solid weeknight option that comes together in minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds, sliced
- ½ cupplain Greek yogurt
- ½ (6 oz) pkgraspberries
- 1 lbsweet potato
- sweet potatoes
From the pantry: cinnamon, ground, salt, virgin coconut oil
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · oven mitts · stainless steel or cast iron skillet · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: sweet potatoes
Shopping list by aisle
Produce
- ½ (6 oz) pkgraspberries
- 1 lbsweet potato
- sweet potatoes
Dairy, eggs & chilled
- ½ cupplain Greek yogurt
Pantry & dry goods
- ⅛ cupalmonds, sliced
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ⅛ cup | ¼ cup | 0.375 cup |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| raspberries | ½ (6 oz) pkg | 1 (6 oz) pkg | 1 ½ (6 oz) pkgs |
| sweet potato | 1 lb | 2 lb | 3 lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to broil and position the rack in the middle of the oven.
- Wash and dry all fresh produce.
- Trim the ends of the sweet potatoes, then slice them lengthwise into 1/2-inch pieces. Discard the two small outer slices and place the remaining slices on a baking sheet lined with aluminum foil.
- Rub coconut oil on both sides of the sweet potato slices and season with salt.
- Place the sheet in the oven and broil, flipping halfway through, about 8–10 minutes, until the slices are tender—keep an eye on them to avoid burning.
- While the potatoes cook, heat a skillet over medium heat and toast the sliced almonds, stirring constantly until they are golden, 3–5 minutes. Transfer the almonds to a small bowl.
- To serve, spread a spoonful of yogurt over each potato slice, then top with raspberries, sprinkled almonds, and a pinch of cinnamon.
Two tips
- Prep ahead: toast almonds up to a day in advance and store in a jar.
- Swap idea: use any other berries you have on hand, or skip almonds for a 2-ingredient version.
Nutrition per serving
- Calories
- 305 kcal
- Protein
- 12 g
- Carbs
- 54 g
- Fat
- 6 g
- Fiber
- 10 g
- Sodium
- 146 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.