Sweet Potato Toast

I make sweet potato toast for quick breakfasts and snacks all the time at home and I’ve even been making them while I’ve been here in Germany, but I just realized I’ve never written a tutorial for ya guys!

I love SP toast because you can go sweet or savory. My favorite is with eggs, avocado, and everything bagel seasoning but I also love sweet variations with toppings like yogurt, peanut butter, berries, honey… the list goes on and on. You can really get creative with it 💁

Added bonus— sweet potato toast has ONE ingredient (not counting avocado oil and a dash of sea salt) so it’s a great “whole-food” toast substitute. I still love my bread, but it’s fun to switch it up with a less processed version from time to time! 😉

The best part is that you can take a few large sweet potatoes and make toast to have all week long! Usually, I just throw a few slices back in the oven on broil for a couple minutes to reheat… but you could also use the microwave, toaster, or eat cold!

Print Recipe

Sweet Potato Toast

Course: Breakfast, Snack

Keyword: breakfast, dairy free, easy breakfast, gluten free, meal prep, paleo, sweet potato, sweet potato toast, toast

Ingredients

• 1 large sweet potato (or as many as you’d like)
• avocado oil (or any type of oil)
• sea salt

Instructions

• Preheat oven to 350F. Line a baking tray with parchment paper and set aside.
• Slice sweet potato lengthwise. Arrange each slice on baking tray and drizzle with avocado oil and sprinkle sea salt. You can use your hands or a brush to make sure they are evenly coated.
• Bake until they start to get crispy and then flip. Baking time will depend how thick you cut your slices. I like mine on the thicker side so I typically bake 25 minutes, flip, and then bake another 10 minutes.
• Add toppings!

Notes

If your sweet potato is too hard to cut into slices, you can microwave it whole for 2 minutes (or bake 10-15), slice, and then bake the slices until they start to get crispy.