2 slices of rye bread

1 medium sweet potato, roasted and mashed

1/2 cup cottage cheese

1 tablespoon maple syrup

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Salt and pepper to taste

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Toast the rye bread slices to your preferred level of crispiness.
While the bread is toasting, roast the sweet potato. Pierce the sweet potato with a fork and roast at 400°F (200°C) for about 45 minutes or until tender. Once roasted, peel and mash the sweet potato.
In a small bowl, mix the mashed sweet potato with cinnamon, nutmeg, salt, and pepper.
Spread the spiced sweet potato mixture generously on the toasted rye bread.
Top the sweet potato with cottage cheese and drizzle maple syrup over the top.
Serve immediately and enjoy!

The sweet potato mixture can be made ahead and stored in the fridge for up to 3 days.

For the best texture, it’s recommended to toast the bread fresh when serving.

If you prefer a savory version, you can skip the maple syrup and top the toast with olive oil or tahini.

For added protein, top with a poached or fried egg.