Scrub the sweet potatoes but don’t peel them. Slice lengthwise into 1/3-inch planks.
Fill a deep skillet about two thirds full with water and salt it generously. Bring to a simmer. Add the sweet potato planks and simmer just until fork tender, about 5 minutes (check them often, you don’t want them to start falling apart).
Remove from the water and pat dry with paper towels. Can be made ahead and stored for up to a week in an airtight container.
When serving, spray a non-stick skillet with gluten-free non-stick cooking spray or add a little oil and heat over medium-high heat. Cook the sweet potato planks until browned on one side, about 2 minutes, and then flip and brown the other side. They can also be cooked in a toaster; you will need to toast for 2-3 cycles depending on your toaster.