How to make sweet potato toast, some trouble shooting tips, and lots of sweet and savory flavor ideas!
Hi friends! I have a game changing recipe to share with you today.
Sweet potato toast.
No really. Just watch:
That’s my first ever video 👆 so you could see how easy it is! (It’s not great, I know, but I gotta start somewhere, right?)
Cause I didn’t believe this toast thing myself until I tried it. And then ate it for breakfast every single day for a week straight. I can’t stop – it’s so easy and so good!
It’s also gluten-free, paleo-friendly and vegan. And an amazing, healthy way to start the day!
So today I’m sharing with you the how to of sweet potato toast, some tips and lots of different ideas for toppings, both sweet and savory.
Let’s get right to it!
Some tips on making sweet potato toast:
- Pay attention when you’re buying your sweet potato. Nice large round ones work best because you can get good slices out of them. Misshapen or curved ones aren’t as good for toast because you’ll waste more of the sweet potato.
- I prefer mine peeled but you don’t have to.
- Slice your sweet potato into 1/4 inch long vertical slices. Thicker ones won’t get cooked all the way through in the toaster.
- Whoops, you sliced it too thick? You can pierce the slice with a fork a few times and microwave it for 20-30 seconds before you toast it. This helps start to cook it so it won’t be raw in the center.
- Turn your toaster all the way up to HIGH. Yes, all the way. Trust me.
- Toast your slices at least TWICE. If your sweet potato toast doesn’t seem cooked all the way through or hasn’t browned, you can run it through a third time. Won’t hurt it one bit. In fact, I usually toast mine three times.
- Long pieces may stick out a bit from the toaster. That’s OK. I just flip them over in between toasting, so everything cooks.
A few other things to note…
– I slice the entire sweet potato and keep the extra slices in a plastic bag in the refrigerator. They keep all week long and are ready to toast straight from the fridge.
– You can also save any misshapen pieces or the small ends for a hash or breakfast scramble. I hate wasting food!
– No, the sweet potato doesn’t steam or get soggy or lose moisture in the toaster. It just cooks through and browns slightly in some areas.
– No, it doesn’t taste raw or tough at all in the middle. Just soft and sweet and tender and delicious!
Now for the toppings on your sweet potato toast. Cause it’s all about the toppings!
Sweet sweet potato toast ideas:
- Peanut butter, banana and cinnamon (or almond butter)
- Peanut butter and raisins
- Honey butter and cinnamon
- Nutella; can also add some fresh blueberries or strawberries or banana
- Cream cheese and jam
- Apple butter
- Drizzle of maple syrup or honey; can also add cinnamon or a sprinkle of chia seeds
Savory sweet potato toast ideas:
- Top with a fried egg, salt and pepper; can also add chili powder or hot sauce for a little kick
- Sliced or smashed avocado; can also add sliced tomatoes or a fried egg
- Black beans and cheese: Run under the broiler to melt the cheese if you prefer; can also add a fried egg and/or some salsa
- Tuna or chicken salad
- Grated Parmesan cheese and fresh basil
I really hope you’ll give sweet potato toast a try soon! I’d love to hear what you think and what your favorite toppings are.
Sweet potato toast
Sweet or savory, sweet potato toast makes for an easy, fun breakfast!
- 1 large sweet potato, peeled
- Favorite toppings, such as peanut butter and banana, nutella and berries, avocado, a fried egg, etc.
- Slice sweet potato into 1/4-inch long vertical slices.
- Turn toaster all the way up to high and toast sweet potato slices twice. If yours isn’t fully cooked or slightly browned after two times, you can toast it a third time.
- Top with your favorite sweet or savory toppings and enjoy!
Recipe NotesExtra uncooked sweet potato slices can be stored in the refrigerator, in a plastic bag or container, for up to 10 days.
See the post above for lots of additional tips, troubleshooting advice and topping ideas.
Lots of people are doing it now, but I think the idea originally came from Little Bits Of.