Short on time but don’t want to skimp on nutrients?
Sweet Potato toast is a quick, easy, veggie-filled alternative to standard bread.
It’s super easy to make and I’ve shared loads of tasty topping options below, give it a try next time you need a quick healthy bite!
Just because you’re busy doesn’t mean you have to sacrifice on taste, or health when it comes to what you eat.
It’s always been my mission to help women make the most of their time, without compromising their health or happiness in the process, so this is just one example of how you can still have convenience food in your life, while also still hitting your veggie-intake or wellbeing goals.
Enter: Sweet Potato Toast.
This is fast-food done differently.
And bonus if you’re a gluten-free gal like myself, Sweet Potato Toast is totally g-free!
SWEET POTATO TOAST
- 1 large sweet potato (more if you’re using the freezer option)
- Olive oil
- Preheat your oven to 200ºC (400ºF).
- Wash, scrub, and pat dry sweet potatoes.
- Using a sharp knife or mandolin, slice lengthwise, ~1/4 to 1/3 inch thick.
- Place the slices in a large bowl and rub in olive oil using your hands, just enough to coat the outsides.
- Spread slices in one layer on lined baking sheets and bake, using a spatula to flip the slices at the 15 minute mark, baking a total of 20-30 minutes, until browned, but still firm.
- Add toppings and enjoy immediately.
© 2013 Emily Pruitt – SoleFire
Freezer Option: I often make a large batch with several potatoes and freeze. Simply allow the slices to cool and then place in a freezer safe bag/container, using small squares of parchment paper between each slice, so they don’t stick together. Then, when I need a quick slice or two, pop them under a pre-heated oven broiler for just a few minutes to heat through.
May 2016 Update:
It seems Sweet Potato Toast has gone viral! I’m so glad this trusty favorite of mine is receiving so much love from toast-lovers across the globe.
A note on the ‘toaster option’ below – I used to list this as an alternate option for cooking your sweet potato toasts. However, I once had a piece of the sweet potato break off and fall onto the heating element of my toaster and catch on fire. I since removed this preparation option as a safety precaution, but it does seem to be working fine for many people – so use at your own discretion and please be careful.
Toaster Option: Prepare the sweet potato the same as above by slicing thinly, but skip rubbing it in oil, and pop the slices straight into your toaster. You’ll likely need to toast them 2-4 times until the sweet potato is cooked through and browned. Top and enjoy!
Savory Toast Topping Suggestions:
-Avocado with fresh basil, smoked seat salt and chili flakes
-Bacon and wilted spinach, drizzled with olive oil
-Smashed avo with GF sausages and fresh herbs
-Cashew cheese, sliced tomato and cracked pepper
-Pesto and shredded chicken
-Gluten free Vegemite (yes, I said Vegemite, it’s good!)
-Hummus and sauerkraut, sprinkle of dukkah
-Sliced avocado, tahini and a squeeze of lemon
-Smoked salmon and cashew cheese
-Veggie-loaded bolognese and fresh basil
Sweet Toast Topping Suggestions:
-Ghee, cinnamon and a drizzle of honey/maple syrup
-Sliced apple and almond butter
-Finely grated dark chocolate and raspberries
-Macadamia nut butter and smashed raspberries
-Coconut cream or coconut butter with strawberries
-Sunflower seed butter and banana slices
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Imogen and I loved these Emily. Just like you said at class this was the perfect way to replenish after our hard work! I always look forward to coming to your classes so now I have even more motivation with this snack in mind at the end.
Thanks Ashli! How good are they?! See you at class next week!
The coconut cream with berries looks so yummy!
One of my favorite combos! Enjoy!
Hi Emily, I love the sweet potato toast!! I’ve used both regular ‘golden’ sweet potato and also the white one (with purple peel). Both are great but I prefer the white, as it holds its form better. I actually pop the slices straight in my toaster. I put it on the highest setting and have to pop it 3 times.
I love mashed banana as a topping! Also can’t go wrong with avocado : )
I hadn’t thought of freezing before – good idea, I’ll try that. I’ll use the oven for batching though ; )
Hi Anna, that sounds delicious! I would agree that the white sweet potato has a lower water content, holds together better. I used to recommend the toaster method on this recipe, but my toaster caught flame once, so I have removed that for safety purposes.
You’re not the first person to report that the toaster hasn’t been a problem for them however! The freezing is great because you’ve always got back up, especially when you’re in need of a grocery shop but want to keep eating well. Thanks for stopping by and sharing your tips :)
So I realize you wrote this post several years ago, but I’m newly AIP and really wanted something toast-ish, and I was so excited to find this! I had purple sweet potatoes, and it worked just fine in the toaster. It started to smell a little bit like it was burning, so – heeding your warning – I stood there, fire extinguisher at the ready. But it got a lovely bit of brown, and it was just the right combo of crisped edges and soft middle, and it was delicious with mashed avocado and lox. Thank you so much for this recipe!
Hi Marnie! Thanks so much for your comment :) Hope AIP is going well for you. I know what you mean about wanting something ‘toast’-like and these really hit the spot with their crispy texture and toasty flavor. Oh and purple sweet potato are my FAVORITE variety, your combo of avo and lox sounds delish. The topping options truly are endless, enjoy!