This post may contain affiliate links. Please read my disclosure and privacy policy.
The first time I heard of sweet potato toast, I assumed people were cooking sweet potato slices in a toaster. So, I tried that…. but I don’t recommend it.
With that method, sweet potato juices could drip and burn on the bottom of your toaster, and the sweet potato slices themselves won’t become tender using the toaster alone. It’s a smelly mess!
Luckily, I figured out a better way to make sweet potato toast. It’s perfect for your meal prep routine.
Sweet potato slices are roasted ahead of time until fork-tender. Then, you can store them in the fridge and pop them in the toaster until they are reheated. This way, you can still have a fast meal at your fingertips!
⭐⭐⭐⭐⭐ Featured Review
“These turned out so well! Sweet potato toast is my new favorite breakfast. Thank you for the clear and well laid out directions!” -Jamie
Ingredients You’ll Need
This simple recipe requires only one ingredient: sweet potatoes!
Sweet potatoes come in all shapes and sizes, but in this case, the bigger and wider the potato is, the better. I can usually get about 8 slices from 1 large sweet potato, but you can use several potatoes to make as many slices as you’d like to prep ahead of time.
No oil or salt is required, but you will need parchment paper to prevent sticking.
How to Make Sweet Potato Toast
Step 1:
Preheat your oven to 400ºF and line a large baking sheet with parchment paper. You can prepare more than one pan if you plan on cooking a large batch.
Choose a large, wide sweet potato so you can get as many slices from it as possible. Slice the ends off the potato so it can stand upright on your cutting board. (See photos for reference.)
Use a sharp knife to cut the potato lengthwise into slices that are approximately 1/4 inch thick. I usually remove the outer edges of the potato, as they don’t make the best toast, but you can roast those, too, if you prefer.
It’s okay if your first batch isn’t perfect! This gets easier with practice and a sharp knife.
Tip: Cutting the potato vertically (like it’s standing up on one of its ends) seems to make slicing it much easier than attempting to slice it while it’s lying flat on a cutting board.
Step 2:
Arrange the sweet potato slices on the baking pan lined with parchment paper. I can usually fit about 9 slices on a half-sheet size pan. (13 by 18 inches) Repeat this process with more than one pan if you want to cook a large batch of slices at once.
Roast the potato slices until they are tender, about 20 minutes. The middles should be easily pierced with a fork, without feeling mushy. Thicker slices could require a slightly longer cooking time.
Note: There’s no need to flip the sweet potato slices as they bake, but don’t be surprised if the top looks dry when you are done baking them. I usually flip them over when they are done baking, so the dry side is the one that I will hold with my hands, and then the other side gets the toppings.
Step 3:
Let the sweet potato slices cool on the pan until they are cool enough to handle. You can serve them right away with your favorite toppings, or let them cool completely and store them in an airtight container in the fridge as part of your meal prep routine.
They should keep well for up to 5 days in the fridge. Or you can freeze them for up to 3 months.
How to Reheat Sweet Potato Toast
You can use a regular toaster to reheat these baked sweet potato slices. I usually set the toaster to a medium-low setting, and they are heated through after one round of toasting.
Alternatively, you can use an air fryer or toaster oven to reheat the slices. Cook them at 350ºF for 4 to 5 minutes, or until the centers feel warm.
Sweet Potato Toast Toppings
You can top sweet potato toast just like you would regular toast. Here are some ideas to help get you started.
- Smashed avocado with lime juice, sliced tomatoes, and salt (just like avocado toast!)
- Cream cheese with smoked salmon or lox and capers
- Tomato sauce (or pesto) and melted cheese (like sweet potato pizza!)
- Hummus and sliced cucumbers with red onion
- Peanut butter, banana slices, honey, and cinnamon
- Almond butter (or any other nut butter) and sliced apples or blueberries
- Chia seed jam topped with crunchy pecans
- Fried egg and everything bagel seasoning
- Bacon, lettuce, and tomato (for a paleo BLT!)
You can also use sweet potato toast as a base for Eggs Benedict, as a bun for sweet potato sliders, or an easy breakfast sandwich. The options are endless!
Ingredients
- 1 large sweet potato
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper to help prevent sticking.
- Slice the ends of the sweet potato off, then cut it lengthwise into thin slices, about 1/4 inch thick. It's easiest to slice the potato when you cut it while standing up, rather than lying it down on the cutting board. Arrange the slices in a single layer on the baking sheet.
- Bake at 400ºF until the slices are tender and easily pierced with a fork, about 20 minutes. There's no need to flip them, but you can if you want to. I usually flip the potatoes over when they are done cooking, so the "dry" side is down. This will be the side that is easier to pick up with your hands. Serve warm with your favorite toast toppings.
- Store any leftover sweet potato slices in an airtight container in the fridge for up to a week. To reheat for an easy breakfast, simply pop them in the toaster, then add your favorite toppings. (I use a 3 out of 5 setting on my toaster.)
Video
Notes
Nutrition
More Sweet Potato Recipes
- Sweet Potato Hash
- Glazed Sweet Potatoes
- Black Bean Sweet Potato Enchiladas
- Vegan Sweet Potato Pie
- Sweet Potato Brownies
- Healthy Sweet Potato Frosting
If you try this sweet potato toast recipe, please leave a comment and star rating below letting me know how you like it!
Easy and tasty! I should have used parchment paper instead of a silicon mat. They are a little mushy but still taste great with nut butter.
Another highly creative recipe. I have made this so many times topped with either mashed avocado or almond butter and banana slices. Thank you very much for a recipe I never could have come up with myself.
I’m interested in trying this. Breakfast alternative is what attracted me. Question: Using the above, two 1/2 inch slices, would the exchange equal to 1 bread? And of course, given the toppings, one would count those as other exchanges, i.e. 1/2 banana = 1 fruit, 1 T peanut butter = 1 protein.
I love this idea and it’s delicious.