- AIP
- Candida-Friendly
- Dairy-Free
- Detox-Friendly
- Egg-Free
- Gluten-Free
- Grain-Free
- Keto
- Low FODMAP
- Low Histamine
- Nut-Free
- Paleo
- Peanut-Free
- Sugar-Free
- Vegan
- Whole 30
Ingredients
- 1 japanese or regular sweet potato
- Avocado or olive oil
- Parchment paper
- Optional toppings:
- Almond or sunflower seed butter
- Hemp seeds
- Avocado
- Pumpkin seeds
- Radish
- Sprouts
- Berries
- Poached eggs
Personal tips
- Some great toppings combos:
- Mashed avocado + tomato + basil
- Almond butter + banana + cinnamon
- Goat cheese + radish + chives
- Tahini + cucumber + oregano
- Pumpkin puree + coconut butter + ginger
Cooking Instructions
- Preheat oven at 375 degrees
- Cut into ½ inch thick slices
- Layer on baking sheet, spritz both sides with a little avocado or olive oil
- Set timer for 10 minutes and flip
- Bake for an additional 10-15 or until golden
- Serve warm with toppings of choice!
Store any leftovers in the fridge and pop into your toaster for a few minutes to re-crisp (I love to prep these for the week and have them for breakfast in this manner!)
