Sweet potato toast is a great gluten-free alternative to your regular toast. It’s delicious, healthy and nutritious!
Most importantly, it’s easy to make.
You can make it even if you do not have an oven. I tried the following recipe using a toaster oven that’s under $100 and it works just as well. All it takes was 35 minutes.
But of course, if you use an oven it will be even faster and you can make a bigger batch.
Simply cut the sweet potato into slices and bake them in an oven or toaster oven. It makes a really fun and versatile breakfast as there are a tons of different toppings that you can use – both savory and sweet.
How to cut the sweet potato into toast?
Slice the sweet potato into even pieces, approximately 1/4 to 1/2 inch thick. You can use a sharp knife or a mandolin.
There are 2 ways of slicing the sweet potato. There’s no right or wrong.
p.s. don’t worry if you have some messed up odd-sized pieces. You can always save them for other sweet potato dishes like a sweet potato hash or stew.
You can cut it lengthwise so that each slice of sweet potato is longer and better resembles a toast. However, it is more difficult to cut evenly.
Another way is to cut it into round slices, which is easier to cut using a knife or mandolin. Each piece is smaller and bite-sized.
How to make sweet potato toast?
If you are using a toaster oven,
1. Place the raw sweet potato slices onto the grill and bake for about 35 minutes, until it is tender when you poke it with a fork and slightly crispy on the outside.
Do check it on the sweet potato every 10 minutes and flip or shift it around to avoid any uneven baking or burns. The exact timing will depend on the thickness of the sweet potato slices as well as how toasted you want it to be.
2. Place your toppings on the sweet potato slices and it’s ready to be served!
If you are using an oven,
1. Preheat the oven to 400 degrees Fahrenheit.
2. Place the slices on a baking tray lined with parchment paper. You can lightly oil the sweet potato with olive oil, but it’s not necessary.
3. Bake the sweet potato slices for 25-30 minutes, depending on the thickness of the sweet potato slices.
4. Add your toppings and it is done!
TIP: What’s really convenient about sweet potato toast is that you can bake a bigger batch for meal-prepping. Let the cooked sweet potato cool completely before storing them in a storage container. They can be stored in the fridge for up to 5 days. The next time you want to have it, simply place the sweet potato toast into a toaster to reheat, just like your regular toast!
Savory Toast – with Avocado, Ham and Egg
Avocado egg toast is one of my all time favorite. And this combination goes really well on the sweet potato toast too!
Baking the sweet potato brings out its natural sweetness. It it toasted on the outside but moist and creamy on the inside.
Personally, I love the combination of the sweetness of the sweet potato with the spiciness (and bitterness) of arugula (or rocket leaves).
TIP: If you are not a fan of the bitter leaves, make sure that you buy baby arugula. The younger leaves have a milder taste and tend to have a sweet nutty flavor. As the leaves mature, they tend to carry a bitter peppery flavor.
I’ve used ham for this recipe, but smoked salmon or prosciutto would be perfect too!
Ingredients for the Savory Toppings
- Ham
- Avocado
- Cucumber
- Arugula (or rocket leaves)
- Baby spinach
- Soft-boiled egg
Instructions to prepare the toppings
You can start preparing the toppings while the sweet potato is being baked for around 30 minutes.
- Prepare the smashed avocado. Cut the avocado into half and remove the pit. Scoop the avocado with a large spoon and smashed it with a fork.
- Peel the cucumber and slice it thinly. Remember to remove the seeds.
- Cook the ham. In a medium hot pan, brown the ham on both sides. Then set it aside.
- Cook the soft-boiled egg. Bring a pot of water to boil. Place the egg into the boiling water and let it cook for 6-7 minutes. After removing the egg, let it cool in ice cold water bath to maintain it’s texture and consistency.
You are now ready to assemble your very own sweet potato toast.
The first layer is the smashed avocado.
As both the sweet potato and avocado are pretty creamy, I added the cucumber as the second layer for a crisp, cool and refreshing taste.
Next, layer it with the ham. You can add some arugula and baby spinach before topping it with the soft-boiled egg.
Finally, feel free to throw it another generous handful of greens : )
Refreshing Fruity Toast
You can also pair up the sweet potato toast with some fruits for a more refreshing taste.
Ingredients for the Toppings
- Avocado
- Kiwi
- Tomato
- Hard-boiled egg
Instructions to prepare the toppings
You can start preparing the toppings while the sweet potato is being baked for around 30 minutes.
- Prepare the smashed avocado. Cut the avocado into half and remove the pit. Scoop the avocado with a large spoon and smashed it with a fork.
- Diced the Kiwi and Tomato.
- Cook the hard-boiled egg and diced it. Bring a pot of water to boil. Place the egg into the boiling water and let it cook for 8-10 minutes. After removing the egg, let it cool in ice cold water bath to maintain it’s texture and consistency.
You are now ready to assemble your very own refreshing fruity sweet potato toast.
What is the best way to cook sweet potato?
There are many ways of cooking sweet potatoes – bake, boil or steam,
I used to cook sweet potatoes mainly by boiling as that is the best way to retain the antioxidant properties. Boiling also helps to breakdown the cell walls, making the nutrients more readily available to the body, However, I was inspired to try the sweet potato toast recipe from Downshiftology. Baking the sweet potato as toasts seems to have accentuated its natural sweetness. I’ve since tried few variations of this healthy breakfast recipe and loving it..