Slice the sweet potato long ways into ¼ inch slices.
Take two slices and spray or drizzle coconut oil and pepper on both sides. (Keep additional "slices" and store them in an airtight container in the fridge for up to a week to be used for toast throughout the week.)
Bake for about 30-35 minutes - making sure to flip in between for crispiness. *You can also just throw them in the toaster for a few rounds if you want it to take about 15 minutes instead!
Let the toast cool for about 10 minutes and then serve with avocado mash, berries + almond butter, or whatever your heart desires. Enjoy!
Recipe by at https://www.littleadaptsbyjax.com/sweet-potato-toast/