Sweet Potato Toast

  • Prep Time: 5m
  • Cook Time: 45m
  • Total Time: 50m
  • Yield: 6 toasts


  • 1 sweet potato, I prefer Japanese
  • Olive oil
  • Salt and pepper


  • Sliced avocado, smoked salmon, jalapeno and EBTBS
  • Nut butter, sliced banana, honey and cinnamon
  • Smashed avocado, fried egg and cilantro


  1. Preheat the oven to 400 degrees.
  2. Slice the sweet potato in ¼ inch thick “toasts” and place on a baking sheet.
  3. Drizzle or spray the sweet potato toast with olive oil and sprinkle with salt.
  4. Bake for 40-50 minutes, flipping half way through.
  5. For storing: let the “toasts” cool on the baking sheet. Store in an air-tight container with parchment paper in between them so they don’t get soggy.
  6. When ready to eat, pop them in the toaster or reheat in the oven or skillet. Top with your favorite sweet or savory combination and enjoy!
  7. The toasts last in the fridge for a week.