Sweet Potato Toast

1. Slice the sweet potato
   Cut the sweet potato lengthwise into slices about 0.5–1 cm (¼–⅓ inch) thick. Aim for even slices so they toast at the same rate. You should get 4–6 slices depending on the size of the potato. No need to peel — the skin crisps up nicely and holds everything together.
2. First toast cycle
   Place the slices directly in the toaster slots (standing upright) or in a toaster oven. Toast on the highest setting. For a standard toaster, you will need 3–4 cycles total — the slices won't be done after one. For a toaster oven, toast at 220°C / 425°F for 8 minutes, then flip.
3. Keep toasting until done
   Repeat 2–3 more toaster cycles (or another 8–10 minutes in a toaster oven), flipping between rounds. The toast is ready when the outside is golden with lightly crisped edges and a knife slides through the thickest part without resistance. It should feel tender inside but hold its shape.
4. Brush and top
   While still warm, brush lightly with olive oil and a pinch of salt. Add your toppings immediately and serve.

Notes:
‍Slice thickness is everything — too thin and the slice turns floppy, too thick and the center stays raw. The sweet spot is right around ½ cm. A regular toaster works perfectly, just run it 3–4 times on the highest setting. A toaster oven gives more control and is better for thicker slices.

Storage:
‍Toasted slices keep in the refrigerator for up to 3 days. Reheat in the toaster for one cycle before adding toppings.

Swaps:
‍An air fryer works beautifully at 200°C / 400°F for 12–15 minutes, flipping halfway, if you prefer it over the toaster.

Tips:
‍Topping ideas — savory: avocado + flaky salt + chili flakes. Sweet: almond butter + sliced banana + cinnamon. Hummus + cucumber + za'atar. Peanut butter + raspberry jam. Tahini + honey + sesame seeds.