- Preheat the oven 350. Place a wire rack (if you have one) on a large baking sheet and set aside.
- Wash and dry the sweet potatoes. Cut the ends off the sweet potatoes to create a flat end. Slice the potato lengthwise into approximately 1/4-inch slices. You may also opt to use a mandoline.
- Place the slices on the wire rack or directly on the baking sheet. Place in the oven and cook for 15-20 minutes, until the potatoes are tender but still have a little resistance when poked with a fork. The thinner your potato slices are then the less cook time they will need. (Flip the potatoes halfway through if you aren’t using a wire rack.)
- Remove the pan from the oven and allow to completely cool. Transfer to an airtight container and store for up to 4 days in the refrigerator.
- To serve, place sliced sweet potato in the toaster on a medium heat setting. Cook until edges are crispy. Top with nut butter of choice and blueberries
Note: You can also choose to add cinnamon for some extra flavor or top with hemp seeds for some added protein and healthy fats.
