Using a large sharp knife, slice the sweet potato lengthwise down the middle. With a steady hand, make 4-5 thin slices about 1/4"-1/3" thick from the middle of the sweet potato. You can keep the skin or discard. I prefer keeping the skin.
Spray sweet potato slices with cooking spray and season with salt and pepper
Insert slices into toaster (similar to bread) and toast the slices on high. Alternatively, you can toast them in a toaster oven.
After the sweet potatoes pop up from the toaster, check to see if they are fork tender, and toast longer if desired. Depending on your toaster, you may also want to turn down the toaster setting to Medium.
Remove the sweet potatoes from the toaster, and cool on a wire rack before adding toppings.
Preheat oven to 350℉. Place a wire rack on a large rimmed baking sheet.
Bake for 15-20 minutes, until potatoes are fork tender, but not fully cooked or soft.
Remove the sweet potatoes from the oven, and cool on a wire rack before adding toppings.
Storage: Store any leftovers in an airtight container. For best results, don't store with the toppings which will eventually make the sweet potatoes soggy. The sweet potato toast will last about 3-4 days in the fridge. When you're ready to eat, place it back in the toaster over or toaster for just 1 minute to reheat.What do do with Leftover Sweet Potato: After slicing the widest part of the sweet potatoes, you'll be left with two halves. You can roast these in the even and add toppings of choice. Here's a loaded breakfast sweet potato idea that works great! Or you can peel the skin, and dice the sweet potato to make a sweet potato hash.* Please note the nutrition label is only for two slices of toast and does not include whatever toppings you add to the sweet potato toast.