Preheat an oven to 425ºF and line a baking sheet with parchment paper.
Scrub, wash and dry the sweet potato. Cut off the tips of the sweet potato.
Using a knife (or alternatively a mandolin) slice the sweet potato into rounds about 1/4" thick.
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.
Let cool briefly, and then place on a large serving platter.
Top the roasted sweet potatoes with toppings of choice. Feel free to get creative and use some or all of the suggested toppings, or some of your own.