Slice your sweet potato to desired toast thickness. You can use a mandolin, but I just slice by hand.
Store the sweet potato toasts (raw) in a container with cold water.
Prepare hard boiled eggs. Fill a pot with approximately 1 inch of water and bring to a boil. When the water comes to a boil, remove from heat, add eggs and allow to sit covered for 12 minutes.
When ready to eat, place 2 pieces of sweet potato toast in the toaster and toast to desired tenderness. The number of cycles of toasting is completely dependent on the heat setting of your toaster and the thickness of the toast. I typically use 2 toasting cycles for the toast pictured in the blog post.
Keep the prepped ingredients separate until time of eating!
Ingredients can be prepped and stored for up to 5 days.
The number of toasts is dependent on the size of sweet potato. When I make this is usually makes about 10 slices.