Sweet Potato Toast

This is absolutely one of my favorite versatile recipes. I used to be a toast-loving fiend, but now it pales in comparison to sweet potato. We use these for breakfast, lunch, or dinner – always a great side dish because it’s quick and easy and tastes great with just about everything. I like to use big, fat round sweet potatoes, but anything you have will work. No need to peel them unless you really want to. Just scrub well.  Enjoy!

1-2 large sweet potatoes, scrubbed clean and sliced into 1/4-1/2″ rounds

Primal-approved oil (I usually use avocado oil or olive oil)

Salt and pepper

Preheat your oven to 350 degrees. (I use convection roast only because it seems to heat up quicker and time is precious!). While oven heats, lay your sweet potato rounds onto a cookie tray lined with parchment paper. Drizzle the oil over each round, and rub around with your finger. Sprinkle with salt and pepper to taste. Flip the rounds and repeat the same on the other side. Put in the oven and roast for about 30 minutes, flipping the rounds at the halfway point. Skinny rounds take less time, chubby ones a little longer. Choose what you like!