Using a sharp knife, slice the sweet potato lengthwise into even slices, approximately ½-inch thick.

Cook the sweet potato slices in a sandwich press or under the broiler for 8 to 10 minutes until crisp on the outside and soft on the inside.

Transfer sweet potato toast to a serving plate. Spread the yogurt over each slice and top with blueberries and chia seeds.

TIP: Sweet potato toast can be batch cooked and stored in an airtight container in the fridge for 3 to 4 days.