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.
Whatever you like on toast!
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!
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!
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:)
Peanut Butter (Any nut or seed butter)
Blueberries (all the berries)