Or then again children to haul off the trampoline or out of the mud so they can really get dressed and be to some degree adequate for school. A grown-up neighborly breakfast that takes over 10 minutes to make through and through is so. not. occurring at this phase in my life.
I pick a huge, fat sweet potato or yam (whichever's at a bargain). Search for ones that are generally tube-molded so they're simpler to cut. I at that point clean it submerged, pat it get and trim the finishes dry with a major blade (this is the blade I have – we're going to commend our twentieth commemoration together). I don't evacuate the skin since fiber is great and I find that it enables the cuts to hold up better during stockpiling.
- 1 large sweet potato, washed and dried
- Toppings:
- Avocado
- Smoked salmon (Vital Choice is made without sugar)
- Red Onion
- Capers
- ‘Everything But the Bagel’ Seasoning (optional but awesome!)
- Sliced Radishes
- Red Pepper Flakes
- Lime wedges
- Cashew Butter
- Almond Butter
- Banana Slices
- Crumbled Bacon
- Blueberries
- Ground cinnamon
- Preheat oven to 350℉.
- Place a wire rack on a large rimmed baking sheet.
- Trim both ends from the sweet potato using a knife.
- Slice sweet potato lengthwise into 1/4-inch thick slabs using a knife or mandolin slicer.
- Arrange slabs in a single layer on the wire rack.
- Bake for 15-20 minutes or until potatoes are tender but not fully cooked (watch to be sure they don’t burn!)
- Remove pan from oven and allow potatoes to cool on wire rack completely before transferring to a lidded container storage container. Store in the fridge for up to 4 days.
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