These sweet potato toasts are shockingly better than regular toast to me! I love having these on hand when I am in need of a quick breakfast, lunch, or snack. I hope you try this recipe and love it as much as I do.
RECIPE DETAILS:
- desired amount of sweet potatoes
- toppings:
- almond butter
- sun butter
- yogurt
- avocado
- eggs
- fruit
DIRECTIONS:
- Preheat oven to 350℉.
- Trim both ends from the sweet potato.
- Slice sweet potato lengthwise into 1/4-inch thick slabs using a knife or mandolin slicer.
- Arrange slabs in a single layer on a baking sheet.
- Bake for 15-20 minutes or until potatoes are tender but not fully cooked.
- Remove pan from oven and let potatoes cool completely before transferring to a storage container. Store in the fridge for up to 4 days.
- When ready to eat, place sweet potato slices into a toaster or toaster oven. Toast until hot and edges are crispy.
- Top with your favorite toppings and enjoy!
paleoemmy 