3 long and narrow sweet potatoes, peeled and sliced into ¼ inch thick slices
2 tablespoons of chopped garlic chive microgreens
2 teaspoons of sea salt
Freshly ground pepper, to taste
3 tablespoons unsalted butter
2 cups of micro pea shoots, cut to 1 to 1 ½ inches long
2 teaspoons light olive oil
Preheat the oven to 325 degrees
Using one tablespoon of butter, butter a large cookie sheet and arrange the sweet potato slices on the sheet in a single layer, close together.
Sprinkle the sweet potato slices with the garlic chive microgreens, salt, and pepper, to taste.
Using the remaining 2 tablespoons of butter, pinch off small pieces of butter and place on each sweet potato slice.
Bake for 20 to 25 minutes
Place the pea shoots in a small bowl and toss gently with the oil until the shoots are coated. Place the potato slices on a serving dish and top each with the pea shoots (2 to 3 shoots per slice).
Serve at room temperature.