Craving a warm breakfast? Let me introduce you to my new favorite option– Sweet Potato Toast! This healthy, gluten-free “toast” is ridiculously easy to prepare, and you can get really creative with the toppings to keep each morning interesting.
To be honest, when I first heard about the “Sweet Potato Toast” trend, I didn’t think it sounded very good. However, I’m am currently eating my words– and lots of sweet potato toast– because it is incredibly comforting, and I can even hold each slice with my hands. Like real toast!
Of course, sweet potato “toast” isn’t crunchy like real toast and it’s not going to fool anyone into thinking that they’re eating bread, but it’s totally satisfying in it’s own way. Really, it’s just large sweet potato slices that are cooked until tender, but not mushy, so that they are sturdy enough to hold your favorite toast toppings.
How Thick Do You Slice Sweet Potatoes for Toast?
When preparing your sweet potatoes, you want them to be thin enough that they will cook quickly, but not so thin that they will bend in your hands or fall apart when you add your toppings. You also want the slices to be thick enough that you can actually cut the sweet potato relatively evenly. (I found if I tried to cut it too thin, I’d lose control of my knife and end up with uneven slices.)
I’d suggest that you aim for roughly 1/2-inch thick slices. I also trimmed the pointy ends off the sweet potato, because I was afraid they might burn during the toasting process.
How to Make Sweet Potato Toast in the Toaster
I’ll admit, I didn’t look up how anyone else prepared this before diving into this concept, so the first thing I tried was popping a raw slice of sweet potato in the toaster. (I’ve done that with eggplant before, and it worked!)
Raw sweet potato does NOT cook in the toaster in just one round of toasting… it’s more like 5 or 6 rounds of toasting, which kind of defeats the point, if you ask me. If you don’t mind waiting by your toaster for 15 minutes or so, by all means, you can cook it in your toaster.
How to Make Sweet Potato Toast in the Oven
I’ve found that it’s much easier to simply bake a bunch of sweet potato toast slices in the oven all at once, and then you can store them in the fridge and pop them in the toaster to reheat them each morning.
It’s an easy make-ahead breakfast! Just prepare them over the weekend, and enjoy healthy, delicious, and warm “toast” all week long.
Sweet Potato Toast Toppings
For those of you who follow food combining principles, you can enjoy a properly combined sweet potato toast topped with white bean dip (get my favorite recipe in No Excuses Detox), sliced avocado, or any of your favorite raw or roasted veggies.
Here are some other topping ideas:
- Roasted tomato slices with green onions and olives
- Hummus and sliced cucumbers
- Mashed avocado with lime juice and salt (or prepared guacamole)
- Tomato sauce and cheese (hello, pizza)
- Ricotta and honey
- Peanut butter or almond butter with sliced bananas
- Tahini and cinnamon
However you top it, I hope you’ll enjoy Sweet Potato Toast as much as I do. I think it’s a great healthy way to replace white bread!
STARCH | Gluten-free, Dairy-free, Soy-free, Egg-free, Nut-free, Vegan
Sweet Potato Toast is a healthy, warm breakfast using gluten-free sweet potatoes! It's a comforting way to avoid white bread and you can top it anyway you like.
- 1 large sweet potato
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 1/2-inch thick slices. Arrange the slices in a single layer on the baking sheet. (No oil needed!)
Bake until the slices are tender and easily pierced with a fork, about 20 minutes. 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! (I use a 3 out of 5 setting on my toaster.) Top and enjoy again!
Recipe Video
Per Slice: Calories: 38, Carbohydrates: 9g, Fiber: 1g, Protein: 0g
Recipe Notes:
- If you would prefer to use your toaster to cook your slices, simply put the raw potato slices in the toaster and go through several toasting cycles until the slices are tender enough. (Beware, that the outsides of the sweet potato can start to burn if you don’t watch them closely.)
- I suggest you use a good chef’s knife, rather than a serrated trimmer, to make nice sweet potato slices. I use this ceramic knife every day, and it’s perfect for this recipe.
As always, if you make an modifications to this recipe, please leave a comment below letting us know what worked for you. We can all benefit from your experience!
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Reader Feedback: Have you tried sweet potato “toast” yet? Are you willing to give it a shot?
Eva
I definitely will try them. They looks yummy.
Paul Murray
I had them cut my sweet potato at Whole Foods on the meat slicer. Perfectly quarter in thick slices. They were happy to do it.
Angela
If you’re in a hurry you can pop the slices in the microwave for 2 to 3 minutes before putting them in the toaster
Mary
So I’ve been munching on these all week for breakfast with natural peanut butter and cinnamon with a hard-boiled egg on the side, and it’s been pretty good, but nothing amazing. Like you said, it certainly didn’t taste like bread toast, but it was similar in that it’s quick and easy and warm and comforting in it’s own way. And then today I tried it with fresh homemade hummus and sliced radishes, and OH MY it was amazing!! I can’t even explain how delicious that flavor combination was. I had been questioning how much I would make this before, but now I am completely hooked. Hummus and radishes is the way to go!
Jordan
If you microwave the slices for a minute 30 before roasting them you only have to toast them once
Megan Gilmore
We don’t have a microwave, but thanks for sharing the tip for other readers!
Brooke @ happySimplemom
Great recipe! My family is always looking for ways to simplify our meal prep and eat clean. This sweet potato toast recipe is an easy recipe with lots of room for variety. I’m most excited to top it with almond butter or guacamole. I also may throw some nuts on top with the almond butter.
I cannot wait to try this Yumm peanut butter and jelly on sweet potatoes
I cannot wait to try this yummmy! peanut butter and apples on sweet potatoes
PB
How would I cook ina toaster oven? On rack or ina pan? Length and temp? Thank You
Gabi
Made mine with almond butter, banana, and chia seeds! Delish!! For next time I am going to cut them a little thicker so they’re easier to eat. Love the no oil though!!
Ronald Miller
My favorite topping is almond butter with sliced bananas!
Natalie
oh good. This is exactly what I’m looking for.
Yay!! Everything is so good with sweet potatoes xD
monika
I see this recipe everywhere, but only now have a reason to ask…my dad…
Would this work with WHITE potatoes instead?
He hates sweet potatoes…
Thank you.
-Monika
Vanessa Cassani
Hmm.. What an idea. I love making different types of toast for a healthy breakfast. One of my favorites is avocado toast but haven’t come to try it on sweet potato. This is a great recipe to try and to compliment that is doesn’t contain bread is amazing.
Hannah
I love this idea! Looks delish!
My blog: https://healthybakingwithacupofocd.wordpress.com/
Hannah
I love this idea! Looks delish!
emily Downing
So I guess ypu leave the peeling on?
I’ve been wanting to try this so I can’t wait!
Megan Gilmore
Yes, I do! But I think you could do it either way.
JoAnn
Needed something for a light dinner; decided to make these sweet potato toasts. Will layer with shredded cabbage and avocado.
Stacy
I made these for breakfast yesterday. Can I just say, yum, yum and double yum! I made the hummus with radish and added avocado. I struggle with breakfast. I am not vegan but I am trying to eat less poultry and dairy. I get tired of turkey bacon and eggs and want something yummy for breakfast to tide me over. These were great. Definitely on my list for future breakfasts.
Nicole Clarke
This is so beautifully made.
Laura
How do you cut these so evenly?? I tried and I only got 2 good slices from one potato…(What kind of knife, etc.)
Megan Gilmore
I think a good knife is key! I’ve been using the same ceramic knife for years– it’s the largest one in this set: http://amzn.to/2zQ1R1d
I also actually shot a video of how I cut these, so I’ll post it as soon as it’s edited.
Aysegul Sanford
This is genius! We are planning to do the Whole30 in January and I know that I will be using this recipe a lot.
Thanks for sharing.
ErIn
I can’t believe how delicious these were! I had mine with peanut butter and honey- it was so good and have the same satisfaction a cookie would (which is all I ever crave). I baked mine about 25 minutes and they were perfect.
Lory
I am definitely going to do this one!