Sweet potatoes for the toast
Toppings: sliced eggs and oven-roasted tomatoes, pesto and chicken, peanut butter and apple or banana slices
- Scrub and peel the sweet potatoes.
- Slice the potatoes into 1/8 – 1/4 inch slices
- Toast the slices in your toaster until the outer sides are crusty.
- Serve the sweet potato toast with the desired toppings.
For the oven-roasted tomatoes:
Slice roma tomatoes in half lengthwise and arrange on lined cookie sheets, fleshy side up. Brush a mixture of olive oil and balsamic vinegar over the top of each tomatoes and lightly salt and pepper top s well. Bake the tomatoes in the oven at around 200 F. until the tomato halves are flat and most of the moisture has dispersed. Store in the fridge if you are going to use these in a few days, or freeze.