Breakfast
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Recipe
½ teaspoon organic, unrefined coconut oil
1 medium sweet potato (you will not use the entire potato)
1 or 2 hard-boiled eggs, peeled and sliced
2 small beets
Salt, to taste
Preheat oven to 400F and line a baking sheet with foil; grease lightly with coconut oil.
Wash and dry the sweet potato. Do not peel. Slice from the center (largest diameter area) of the potato to make six slices ¼-inch thick. Place potato slices in a single layer on prepared baking sheet (do not put in oven yet). Reserve remaining sweet potato for another meal.
Wash and dry beets, slice thin and place in a single layer on baking sheet with sweet potato slices. Sprinkle a pinch of salt over sweet potato and beet slices.
Place pan in oven and cook 10 minutes.
Remove sweet potato and beet slices from oven, transfer to a plate to cool slightly.
Assemble sliders by placing 3 sweet potato slices on a serving plate. Top each slice with sliced beets and sliced egg; top with remaining 3 sweet potato slices.
Serve immediately.
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