A simple, delicious and healthy breakfast — made easy in the oven! Sweet Potato Toast can be made either / both savory and sweet. Good for serving multiple people or meal prepping. ​

Sweet Potato Toast is "Free + Flexi" because it is totally flexible in that you can make it free of whatever you want. Sweet potatoes are automatically gluten free and depending on what toppings you decide to put on, they can be dairy free, fat free, sugar free, all the free!
​I love this "recipe" because it is perfect answer to what's for breakfast when it might not appear you have anything in the pantry or fridge but can also be dressed up for a lavish brunch and / or perfect for meal prepping for a healthy week of brekkie.  
We typically always have sweet potatoes on hand because they're such an easy staple for this recipe, bowls, soups, etc. and they last forever. I recommend you get some in your kitchen too so that you can start making sweet potato toast a regular rotation or popping these grounding superfoods in where you can for a boost in vitamin B, C, D, calcium, iron, magnesium, phosphorus, potassium, thiamin, zinc and cartenoids. 

INGREDIENTS:
Sweet Potato
Whatever you like on toast!

DIRECTION:
Preheat oven to 400*
Slice potato approximately 1/4inch thick
    Length-wise if you want big long slices / into circles if you bitesize.
    (I typically do lengthwise on weekdays when I'm just having one style toast and bitesize when
    I'm serving to a group so people can have a variety of flavors.
Pop them in the oven for ~30 minutes or until they look toasty.
Pick and place toppings and enjoy!

STORAGE:
If you’re prepping this recipe ahead of time, you can store the sweet potato toast in your fridge for up to 5 days. Just let the pieces cool completely and stack them in a storage container, with parchment paper in between.Once you’re ready to eat, you can re-heat these slices by popping them into your toaster! Healthy, delicious, and easy!

TOPPINGS:
Here's a couple ideas to dress your potato toasts but I invite you to get wild! (You'll definitely want to try my signature #JPBSPT! (Jelly Peanut Butter Sweet Potato Toast:)

Hope this takes your next breakfast to the next level! Tag me with your most delicious + creative recipes. @jennperellbush

Brought to you from the kitchen of Brisa Hennessy! Print out version of her recipe available below. Check out her youtube channel and follow her on IG @brisahennessy

Ingredients:
[serves 4]
3 medium peeled sweet potatoes
3 limes
1 can of coconut milk
1 medium carrot
1 medium red onion
1 medium cucumber
1 can of corn (drained)
1 small bunch of Cilantro
2 medium tomatoes
Salt and pepper

Optional: 
Hot sauce of choice
Tortilla chips

Instructions:

• Get out a cutting board, a knife, a large spoon and a medium mixing bowl
• Cut the boiled sweet potatoes into 1 inch by 1 inch cubes and add it to your bowl
• Squeeze one of your limes onto the sweet poatoes
• Give your cilantro a fine chop and also throw it into the bowl
• Next chop your carrots, tomatoes, cucumbers and red onion into small cubes (a little bigger than the corn kernels.)
• Add your chopped vegetables and half of the drained canned corn into the mixing bowl
• Open your canned coconut milk and add it to the mixing bowl as well as the juice of the last two limes
• Add the optional hot sauce and salt/pepper to taste.
• Mix until fully combined. :)
• Serve with tortilla chips or enjoy it alone!​

Bitchin' Sauce wants to be slathered on home made sourdough and just about anything else you want to put it on. This recipe was appropriated from The Faux Martha who I bow to for figuring out this deliciousness!

3/4 c. + 2 tbsp. water
1/2 c. + 2 tbsp. grapeseed oil (or similar neutral oil)
1/2 c. raw almonds
1/4 c. + 2 tbsp. lemon juice, fresh
3 tbsp. nutritional yeast
2 cloves garlic
2 tbsp. chipotle pepper adobo 
2 tsp. bragg liquid aminos
1/2 tsp. kosher salt
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. coriander
1/4 tsp. paprika

Place ingredients in high power blender and enjoy!