Quite simple, eh? It is. Except if you're similar to me and your odds of having the option to really remain before your toaster long enough to permit the sweet potato toast to go through a couple of toasting cycles in the first part of the day resembles, um, zero. In no way, shape or form going to occur. Not when I have children to prepare and out the entryway.
Or then again children to haul off the trampoline or out of the mud so they can really get dressed and be to some degree adequate for school. A grown-up neighborly breakfast that takes over 10 minutes to make through and through is so. not. occurring at this phase in my life.
I pick a huge, fat sweet potato or yam (whichever's at a bargain). Search for ones that are generally tube-molded so they're simpler to cut. I at that point clean it submerged, pat it get and trim the finishes dry with a major blade (this is the blade I have – we're going to commend our twentieth commemoration together). I don't evacuate the skin since fiber is great and I find that it enables the cuts to hold up better during stockpiling.
INGREDIENTS
- 1 large sweet potato, washed and dried
Toppings:
- Avocado
- Smoked salmon (Vital Choice is made without sugar)
- Red Onion
- Capers
- ‘Everything But the Bagel’ Seasoning (optional but awesome!)
- Sliced Radishes
- Red Pepper Flakes
- Lime wedges
- Cashew Butter
- Almond Butter
- Banana Slices
- Crumbled Bacon
- 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 wire rack completely before transferring to a lidded container storage container. Store in the fridge for up to 4 days.
Source : bit.ly/2KoarfD
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