Discover how to make a power-packed sweet potato toast and explore various topping options for a nutritious, low-glycemic breakfast, brunch, or snack!
I’m always looking for ways to incorporate vegetables in my diet. Sometimes a piece of toast or a protein bar is a convenient grab-and-go item if I’m in a rush. But other times, I like to set time aside to make sweet potato toast.
The part I like about sweet potato toast is that it’s so easy to make, and I can cook them right in my oven or air-fryer. Even better? They are versatile, gluten-free, and pair well with sweet or savory toppings. I’ve served them topped with whipped ricotta and a drizzle of honey, along with chopped, toasted hazelnuts. I’ve also served them with mashed avocado, egg salad, or tuna salad. If you’d like a spicy topping, try scrambled eggs with a dollop of chili crisp or gochujang sauce on top. Or, sliced boiled eggs, tahini, and chopped pistachios for a cooling snack.
Picking the right sweet potato
Look for large, round sweet potatoes. You’ll get a lot more toast rounds out of these, rather than the longer, skinnier variety. I recommend leaving the skins on and then carefully peeling them off once they’ve cooked.
Ingredients
- 2 large, round sweet potatoes
- Olive or avocado oil
- Sea salt
- Toppings of choice (sliced boiled eggs, egg salad, mashed avocado, tuna salad, or ricotta, etc.)
How to Make Sweet Potato Toast
- Clean sweet potatoes: Wash the sweet potatoes thoroughly under lukewarm water. Dry them completely with paper towels.
- Slice them: Place the sweet potatoes on a clean cutting board and using a sharp knife, cut off the outside round edges, top and bottom 1 1/2-inches with a sharp knife, and discard. Cut the remaining portion lengthwise into 4-5 equal slabs. If the potato is long, cut the slices in half. Leave the skins on.
- Season them: Brush the slabs on both sides with a small amount of oil, and season with a little sea salt. Place them on a parchment-lined baking sheet.
- Cooking: Preheat the oven to 375°F and cook the sweet potato toast for 20-22 minutes, or until tender in the center and lightly browned around the edges. You can also cook them in your air fryer at 375 °F for 18-20 minutes in batches.
- Finishing touches: Once cooked, let the sweet potato toast cool for 8-10 minutes. Top with your favorite toppings, and enjoy!
Storing Leftovers
Store the leftover sweet potato toast in an airtight container in the fridge for up to 4 days. Store the toppings separately and assemble right before serving. You can enjoy them cold or reheat them in the microwave or air fryer until they are warmed all the way through.
Topping Ideas
- Guacamole with fried or sliced boiled egg
- Whipped feta dip with pomegranate seeds
- Tahini and whipped ricotta with a drizzle of honey
- Tuna Salad and jalapeno sliced
- Sriracha avocado with green onion and poached egg
- Egg Salad and sliced cherry tomatoes
- Caprese style
- Cream cheese and olive tapenade
- Almond butter and sliced bananas
- Pimento cheese dip
- Taco meat, shredded lettuce, and diced avocado
More Recipes to Enjoy!
Sweet Potato Toast
Ingredients
- 2 large round sweet potatoes
- 1 Tablespoon Olive or avocado oil
- sea salt to taste
- Toppings of choice sliced boiled eggs, egg salad, mashed avocado, tuna salad, or ricotta, etc.
Instructions
- Wash the sweet potatoes thoroughly under lukewarm water. Dry them completely with paper towels.
- Cut off and discard the outside round edges and top and bottom 1 1/2-inches with a sharp knife. Cut the remaining portion lengthwise into 4-5 equal slabs. If the potato is long, cut the slices in half. Leave the skins on.
- Brush both sides with a small amount of oil and season with sea salt. Place them on a single-layer on a parchment-lined baking sheet.
- Preheat the oven to 375°F and cook the sweet potato toast for 20-22 minutes, or until tender in the center and lightly browned around the edges. Or, air fry them in batches at 375 °F for 18-20 minutes.
- Once cooked, allow the sweet potato toast cool for 8-10 minutes. Top with your favorite toppings, and enjoy!
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