These are delicious for brunch served with an Agua de Madre.
Apart from the fact that these lovely root vegetables make for rather a photogenic meal or snack there is the added benefit that you are adding an extra serving of those fabulous whole foods to your diet with very little effort.
They are also incredibly simple to make, will last in the fridge for a week so can be prepared in batches, & offer themselves up for savoury & sweet toppings with equal levels of excitable enjoyment.
Makes 3-4 servings
Ingredients and recipe
3 large or 4 medium sweet potatoes
Preheat your oven to 200C, line a tray with a silicone mat.
Slice the sweet potatoes along their length to make toast slices of 2cm in thickness. Arrange in a single layer on your tray & roast for 10 minutes. Flip & roast for a further 5-10 minutes until golden & soft.
Serve or leave to cool & refrigerate, using within 5-6 days.
With thanks to Phoebe Liebling Natural Nourishment for the delicious Sweet Potato Toast Recipe.
First seen here https://naturalnourishment.me/2020/05/12/recipe-sweet-potato-toast/#more-13582