Oven Baked Sweet Potato Toast

Is it possible to have a grain free breakfast that’s both healthy and tasty? Why yes it is!

Sweet Potato Toast is a delicious base for both savory and sweet toppings depending on your personal preferences, the options are truly endless, but here are 4 to start you off. 

Ingredients

1 large sweet potato, washed and dried

Toppings:

Avocado, peeled and thinly sliced or mashed

Smoked salmon (Vital Choice is made without sugar)

Red onion, thinly sliced

Capers, drained

‘Everything But the Bagel’ Seasoning (optional but awesome!)

Radishes, thinly sliced

Crushed red pepper flakes or Hot sauce of choice

Lime wedges

Cashew butter (may substitute peanut butter if not for Whole30)

Almond butter

Banana, sliced

Crumbled crisp-cooked bacon

Fresh or frozen (thawed and drained) blueberries

Ground cinnamon

Instructions

Preheat oven to 350℉.

Place a wire rack on a large rimmed baking sheet.

Trim both ends from the sweet potato using a knife.

Slice sweet potato lengthwise into 1/4-inch thick slabs using a knife or mandolin slicer.

Arrange slabs in a single layer on the wire rack.

Bake for 15-20 minutes or until potatoes are tender but not fully cooked (watch to be sure they don’t burn!)

Remove pan from oven and allow potatoes to cool on a wire rack completely before transferring to a lidded container storage container. Store in the fridge for up to 4 days.

To make Sweet Potato Toast

Place the desired number of sweet potato slices into a toaster or toaster oven. Toast until hot and edges are crispy. The amount of time required will depend on your toaster.