Sweet Potato Toast with Sautéed Toppings

1. Slice 1/2 Japanese sweet potato into approximately 1/3-inch thick slices.
2. Bake the sweet potato slices at 400F (200C) for 40 minutes (if not already pre-baked).
3. Sauté spinach, mushrooms, and tomatoes until tender.
4. Slice avocado and sprinkle with red pepper flakes.
5. Prepare quick caramelized bananas.
6. Assemble the toast: Top the baked sweet potato slices with the sautéed spinach, mushrooms, and tomatoes. Add sliced avocado with red pepper flakes, a dollop of almond butter, caramelized bananas, and a sprinkle of granola.
7. (Optional) If you prefer your sweet potato toast warm, pop the baked slices into a toaster before adding toppings.