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!
Sweet Potato Toast
- 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!
Per Slice: Calories: 38, Carbohydrates: 9g, Fiber: 1g, Protein: 0g
- 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!
Reader Feedback: Have you tried sweet potato “toast” yet? Are you willing to give it a shot?