Sweet Potato Toast: 3 Ways
on May 16, 2016, Updated Nov 06, 2020
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YEP I SAID IT – Sweet Potato Toast! Can you tell I love sweet potatoes? Between my Breakfast Sweet Potat-“Oats” and my Caramelized Onion & Kale Twice Baked Sweet Potatoes, It seems I find a way to work them into this blog once a week!
A couple of weeks ago I woke up craving avocado toast and thought we had bread but WE DIDN’T! So sad. So I sliced up some taters, made my first sweet potato toast and posted it on my Instagram. I knew that it was an awesome idea and although it doesn’t really require a recipe, I had to share it with you! I decided to try it with a few topping options and loved all 3 so much.
Avocado was an obvious choice as it goes well on anything – especially sweet taters. So then I thought, what else do I love on toast? Well there were really only 2 other things. Almond Butter and Tuna! Not together. That would be a little scary. Unless I made the almond butter into some kind of thai dressing and tossed it with tuna…. mmmmm see how my brain works? YUM. These are PERFECTION for when I do a Whole30
or am trying to limit my grains!
I digress. Almond butter goes with banana and cinnamon and the tuna gets a kick from relish and red onion.
So here is how its done:
How to make Sweet Potato Toast:
Step 1: Slice sweet potato into toast like pieces (about 1/4 inch thick) and add to toaster.
Step 2: Toast TWICE! It took mine 2 rounds on high (could take 3-4 though!) in the toaster to cook through and result in this slightly browned “toast”. Here is the Cuisinart Toaster I have:
Step 3: TOP!
Topping options for Sweet Potato Toast:
Avocado Toast: Sliced avocado, salt, pepper & lemon zest.
Nut Butter: Almond Butter, banana slices and cinnamon!
Tuna! I added mayo, relish & red onion to mine but feel free to make it how you like it.
Nutrition for Sweet Potato Toast:
Sweet Potato Toast is a healthy, whole30 & grain free alternative to your favorite breakfast! Sweet potatoes are high in Vitamin A & C, much higher in these nutrients than White Potatoes are, so they are much more nutrient rich option! Vitamin A assists with eye health and Vitamin C with immunity! Eat sweet potatoes 2-3 times a week to reap the benefits!
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PrintSweet Potato Toast: 3 Ways
Ingredients
- sweet potatoes
- almond butter
- banana slices
- cinnamon
- avocado
- salt & pepper
- lemon zest
- tuna
- mayonnaise
- red onion
- relish
Instructions
To Make Sweet Potato Toast:
- Slice sweet potatoes lengthwise into 1/4 inch slices. Add to the toaster like you would bread and toast on high. It took me 2 rounds to get it cooked how I like with a little bit a browning on both sides.
For Avocado:
- Remove skin from avocado and slice. Add to toast and sprinkle with salt, pepper and some lemon zest.
For Almond Butter:
- Spread some almond butter on toast and add sliced banana and a bit of cinnamon.
For Tuna:
- I added 1 tablespoon of mayonnaise, 1 tablespoon relish and 1 tablespoon of diced red onion to a small can of tuna. Scoop tuna onto toast!
It Looks delicious definitely..worth a try
Awesome Food and Combination of toast spreads.
Thanks.
Nice Recipe. thanks for sharing.
nice one good post
Thank you for sharing the three different ways for making sweet potato toast 🙂
Come in and browse for some rock climbing inspired products if you like 🙂
Amazing sweet potato toast recipe. Really amazing work. Thanks for sharing such an awesome post.
Never thought to put tuna salad on my sweet potato toasts, love this!
Hey there! Tried this just minutes ago,after running to the store buying sweet patatoes.soooo yummy!!!i love it. Will eat sweet patatoe toast for the rest of the day.
Greetings from switzerland!
GREAT!
Hi Kelsey! Love this and literally every recipe you share but how do you store your extra sweet potato slices that haven’t been toasted yet? Not trying to eat 5 slices of sweet potato today
Just in a ziploc in the fridge works!
I love your suggestions- I cook all kinds of sweet potatoes. The orange ones, Hannah yams and ,
Japanese sweet potatoes have all worked well as sweet potato toast. I have discovered that I can avoid the worrying about the slice thickness, and whether I want to eat the skin or not by roasting them in the oven and then cooling them overnight in the fridge. When I do that the skin peels off easily and if my slices are thicker than 1/4th inch everything still toasts up nice and brown with a soft center.
My favorite topping right now is any kind hummus – garlic, red pepper, plain, chocolate.. you name it. For the savory hummus flavors I like cucumber slices with cracked pepper on it….Yum!
Sounds amazing!
This looks delicious. My parents and I love sweet potatoes and cant wait to show them this.