Preheat an oven to 425ºF and line a baking sheet with parchment paper.
Scrub and wash and dry the sweet potato clean.
Cut off the tips of the sweet potato.
Using a knife (or alternatively a mandolin) slice the sweet potato into 1/4" thick pieces. Discard the end pieces that have the most bit of skin.
Lay on parchment paper with room in between and either spray or brush avocado oil on both sides. Sprinkle with salt.
Bake for 5 minutes, then flip and back for an additional 5 minutes. The sweet potato should be fully cooked through, meaning you can easily stick a fork through it, but not overcooked that it would fall apart when you picked it up.
Either use immediately with toppings of choice, or cool completely before moving to an air tight container and storing in the fridge. Use within 3-5 days.
To re-heat as needed for topping either stick it in a toaster, a toaster oven until hot and edges are crispy.
See post for inspiration on how to top your sweet potato toasts.
If topping and reheating outside of the home a toaster oven or microwave will work.