Sweet Potato Toasts (Savory & Sweet)

Preheat the oven to 350 degrees F. Slice a sweet potato into about 1/4 inch thick slices. To do this safely, cut the sweet potato in half lengthwise down the middle with a large sharp knife. You can use a mandolin (with a safety shield!) or continue with the knife. Add desired numbers of slices to a baking sheet. Brush each slice with olive oil. If choosing to go sweet, sprinkle a small amount of brown sugar on top. If going savory, season with garlic powder and chipotle powder. Bake for about 15-20 minutes. Make sure to cool before adding toppings.

For Savory Topping: Mash one avocado with 3 tablespoons sour cream, salt, and pepper. Whip together until smooth. Top the sweet potato slices with about 1/2 tablespoon of the avocado mixture, drizzle chili oil, and top with smoked salmon.

For Sweet Topping: Mix together 1/2 cup of vanilla Greek yogurt and 1 teaspoon cinnamon until well combined. Roughly chop 2 tablespoons walnuts (or pecans) and 2 tablespoons of golden raisins. Top the sweet potato slice with about 1/2 tablespoon of yogurt, then sprinkle walnuts and raisins over top.