Sweet Potato Toast

Last year when I was trying to eat super healthy in preparation for my wedding Ben and I decided to cut bread out of our diet. If you don’t know me, I am someone who lives off bread. I have it with almost every meal so this was a difficult change for me. I especially love toast in the morning after I work out. Because I wasn’t able to eat bread but still craving “toast”, I came up with sweet potato toast which completely satisfied my cravings. These toasts have been a game changer and I make them all the time now! I have them for breakfast with all the sweet and savory toppings or I’ll enjoy one as a snack in the afternoon with a sprinkle of cinnamon. They are great because if you make a big batch at the beginning of the week, all you have to do is pop them in the toaster and voila! My go-to toppings at the moment:

  • Savory: Smashed avocado, smoked salmon, sliced jalapeños topped with Everything But the Bagel Seasoning
  • Sweet: RX peanut butter with sliced banana, honey and a sprinkle of cinnamon

I hope you enjoy these as much as I do! Let me know your favorite sweet potato toast combinations!

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.

xo, Rachel

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