Sweet Potato Toast

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 large sweet potato

Directions

Preheat the oven to 400ºF and line a baking sheet with parchment paper to help prevent sticking.

Slice the ends of the sweet potato off, then cut it lengthwise into thin slices, about 1/4 to 1/2-inch thick. It's easiest to slice the potato when you cut it standing up vertically, rather than laying down on the cutting board. Arrange the slices in a single layer on the baking sheet.

Bake at 400ºF until the slices are tender and easily pierced with a fork, about 20 minutes. There's no need to flip them, but you can if you want to. I usually flip the potatoes over when they are done cooking, so the "dry" side is down. This will be the side that is easier to pick up with your hands. Serve warm with your favorite toast toppings.

Store any leftover sweet potato slices in an airtight container in the fridge for up to a week. To reheat for an easy breakfast, simply pop them in the toaster, then add your favorite toppings. (I use a 3 out of 5 setting on my toaster.)