Ingredients:
1 large sweet potato, peeled
Avocado oil or coconut oil
Salt
Banana honey “toast” topping:
1 banana, sliced
Honey for drizzling
Avocado “toast” topping:
1 avocado
Salt
Radishes, thinly sliced
Sprouts
Directions:
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Take peeled sweet potato and make 1/4-inch thick slices. Brush some avocado or coconut oil on both sides of each slice and sprinkle with salt.
- Arrange slices on lined baking sheet in a single layer and place in the oven for 15-20 minutes, or until potatoes are tender. Check sweet potatoes at 15 minutes to make sure they aren’t burning.
- Carefully remove and allow sweet potatoes to cool completely.
- For the avocado topping: mash avocado and season with salt, spread onto your “toast” and garnish with radishes and sprouts.
- For the banana honey topping: top with bananas and drizzle with honey.
- Enjoy!
Tips:
- Cooked, untopped sweet potato slices can be stored in the refrigerator up to 4 days. To reheat after refrigeration, place sliced sweet
potatoes in a toaster, toaster oven, or conventional oven and
reheat just until warm.