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Swap toast for taters! Go gluten-free with roasted slices of sweet potato you can make ahead and reheat in the toaster oven. These toasts are nutrient-dense and you can make them even healthier with one of our sweet or savory toppings, all are packed with protein and beneficial fats.

Martha Stewart Living, January/February 2019

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Read the full recipe after the video.

Recipe Summary test

prep:
5 mins
total:
1 hr 5 mins
Servings:
4
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Ingredients

Ingredient Checklist
Toppings

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.

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Cook's Notes

To reheat, warm slices in a toaster oven until crisp, about two minutes.

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