Preparation Time: 5 Minutes
Freezing Time: 15 Minutes
- 3 sweet potatoes
Almond butter, sliced banana, honey topped with crushed walnuts, cashew cheese, sliced avocado, beetroot, sauerkraut sprinkled with black and white sesame seeds
- Preheat the oven to 180oC and line a baking tray with baking paper.
- Slice off the ends of the sweet potato, then cut it lengthwise into 1-cm slices. Arrange slices in a single layer on the baking tray.
- Place in oven and bake for about 15 minutes or until the slices are tender and easily pierced with a fork. Serve warm with your favourite toppings.
- Store leftover sweet potato slices in an airtight container in the fridge for up to a week. Place slices in a toaster to reheat for an easy breakfast.