Sliced sweet potatoes replace the bagel in these delicious savory ‘toasts’. Each one is topped with smoked salmon, cucumber, onion, capers and dairy free yogurt-for a perfect gluten and dairy free breakfast.

Serves 4

Instructions:

1. Preheat oven to 400°F.
2. Line sliced sweet potatoes on a baking sheet, drizzle with olive oil and season with salt, garlic, onion, poppy seeds, pepper and sesame seeds. Bake for 15 minutes or until sweet potatoes are cooked and slightly al dente.
   
3. Top sweet potatoes with salmon, cucumber, onion, capers, yogurt, dill and chives. Garnish with lemon zest before serving.