Sweet Potato Toast with Cinnamon Apples and Cashew Butter

1. Prepare the sweet potato: If not prepped, microwave one Japanese sweet potato for 3-4 minutes to soften.
2. Slice the softened sweet potato into desired thickness (e.g., 5ths).
3. Place the sweet potato slices on a middle shelf in your oven and broil for about 10 minutes until soft.
4. While the sweet potato is broiling, prepare the cinnamon apples: Heat a little bit of coconut oil (approx. 1 tsp) in a pan over medium heat. Add sliced apples and a sprinkle of cinnamon, and sauté until tender and fragrant.
5. Optionally, sauté spinach with avocado for an alternative topping.
6. Once the sweet potato toast is ready, top it generously.
7. For the first combination: Spread cashew butter, sliced bananas, and a sprinkle of cinnamon.
8. For the second combination: Top with sautéed spinach, avocado slices, pomegranate seeds, and blueberries.
9. For the third combination: Spread more cashew butter, add the sautéed cinnamon apples, and sprinkle with granola.
10. Serve immediately and enjoy your cozy fall breakfast.