Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Wash and slice the sweet potato lengthwise into 1/4-inch thick slices. The slices should be uniform in thickness to ensure even cooking.

Melt the coconut oil if it’s solid. You can do this by gently heating it in a small pan over low heat or in the microwave in short intervals.

Using a brush or a spoon, evenly coat both sides of each sweet potato slice with the melted coconut oil. This helps to achieve a crispy texture and enhances the flavor.

In a small bowl, mix the ground cinnamon, ground ginger, and sea salt.

Sprinkle the spice mixture evenly over both sides of the sweet potato slices. Make sure each slice is well-seasoned.

Arrange the sweet potato slices in a single layer on the prepared baking sheet. Make sure the slices are not overlapping to allow for even baking.

Place the baking sheet in the preheated oven. Bake the sweet potato slices for 20-25 minutes. Flip the slices halfway through the baking time to ensure they cook evenly on both sides. The edges should be golden brown and crispy, while the centers should be tender when pierced with a fork.

If you are using coconut butter, remove the sweet potato slices from the oven and spread a thin layer of coconut butter over each slice while they are still warm. The residual heat will help the coconut butter melt and spread easily.

Allow the sweet potato toast to cool slightly before serving. Top with your choice of AIP-compliant toppings if desired.