Sweet Potatoast

This has become one of my morning go-to meals, especially when I’m feeling extra hungry. Sweet potatoes have been a staple of mine for ages, but this is one of my all-time favorite ways to incorporate it into my life. Oven-roasting these thick, vibrant slices transforms them into ideal, crisply-based toast, with golden-brown edges, and a soft bite in the center. Simply made for loads of any toppings your taste buds desire, sweet or savory!

Ingredients:

Savory

• my homemade, creamy cilantro pesto

• broccolini, minced garlic, mushrooms, and

  red onions, all sautéed

• black pepper, freshly ground

• cayenne pepper

• nutritional yeast

• turmeric

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Sweet

• my homemade, fresh berry jam

• almond butter

• homemade, paleo granola

• flaxseeds

• cinnamon

• ginger

Directions:

1. Preheat the oven to 425° and line a baking sheet with parchment paper.

2. Slice 1 sweet potato lengthwise, making slices about one-inch thick.

3. Coat all sides with oil.

4. Let cook for 20-25 minutes, flipping halfway through.

5. While baking, prepare your toppings.

6. Load each sweet potato slice with your toppings, and enjoy!

Notes:

• For an Air Fryer cooking option, bake on 410 degrees for 8-10 minutes!

• I recommend using avocado oil, for savory slices, and coconut oil, for sweet slices.

• After coating with oil, I love sprinkling on sweet and savory seasonings + spices! For example, cinnamon + a few dashes of ginger are delicious on sweet slices, and anywhere from parsley to paprika is great on savory slices. I preferably use about 1/2 tbsp of spices, for both sides of one slice.