Sweet Potato Toast

Ingredients:

Several large sweet potatoes, any variety 

Chef Notes:
Look for large round sweet potatoes. You want to avoid the curvy potatoes as these 
will not make not slices. Peel potato if you desire.

If you are keeping skin on, be sure potato is thoroughly scrubbed and cleaned.  

Cut both ends off the sweet potato. Slice the sweet potatoes from top to bottom in ¼ 
inch thick pieces. You should have 4-6 slices using a large sweet potato.

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Directions:

If you have patience, you can place the sweet potato slices in a toaster on high for about
5 minutes or until cooked through. You will need to toast multiple times depending on
your toaster settings.

Much preferred:

Preheat oven 400°F

• Line a sheet pan with parchment paper or silipat baking mat 
(recommended for easy clean-up, plus prevents sticking).

• Arrange the sliced potatoes in a single layer on the baking sheet. No oil needed!

• Bake until the slices are tender and easily pierced with a fork, about 20 minutes.

• Serve warm with your favorite toast toppings. 

 There is an infinite number of combinations for topping, find your favorite: 

• Hummus, radishes, cucumbers, sunflower seeds 

• Hummus, cooked kale/spinach, roasted red peppers  

• Mashed avocado, lime juice, tomato, chopped red onions 

• Mashed sweet pea hummus, pomegranate, sprouted mung beans

• Any nut butter plus fruit (berries/banana) sprinkle hemp seeds/cacao nibs

• Greens, mushroom, onions