Slice the ends of the sweet potato off, then cut it lengthwise into 1/2-inch thick slices. Arrange the slices in a single layer on a baking sheet lined with parchment paper.
Bake until the sweet potato slices are tender and easily pierced with a fork, about 20 minutes. Serve warm with your favorite sweet potato toast toppings (see full list of our favorite toppings above.)
Store sweet potato slices in an airtight container in the fridge for up to a week. To reheat, toast them in the toaster. (I use a 3 out of 5 setting on my toaster.) Top and enjoy!
Six ways to make sweet potato toast:
Nut butter, sliced apples, drizzle of honey and toasted pecans
Smashed avocado with lime juice, cilantro and red pepper flakes
Cream cheese, sliced strawberries and bananas, sprinkle of coconut or chia seeds or other topping
Avocado, chopped tomatoes and sliced onions
*Sauté the greens in a medium nonstick skillet over medium heat. Add a teaspoon of olive oil and clove of minced garlic. Cook for 3 minutes or until wilted.**Nutritional information does not include toppings.