Sweet potato toast

Sweet potato toast is just what it sounds like: thick slices of sweet potato toasted until tender, then piled with your favorite toppings. It's a fun, naturally gluten-free swap that adds fiber and potassium to breakfast.

Ingredients:

• 1 large sweet potato, scrubbed
• 1 teaspoon olive or avocado oil (if baking)
• Sweet topping: 1 tablespoon almond butter, sliced banana and a sprinkle of cinnamon
• Savory topping: mashed avocado, a fried egg and a pinch of sea salt and red pepper flakes

Preparation:

• Slice the sweet potato lengthwise into 1/4-inch-thick planks; no need to peel.
• Toast on high in a toaster for 2 to 3 cycles, until tender in the center and lightly browned.
• Or bake: brush with oil and roast at 400°F for 15 to 20 minutes, flipping once.
• Add your toppings. Cooked slices keep 4 days in the fridge, so you can simply re-toast them in the morning.