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
Ingredients
- 1 sweet potato, I prefer Japanese
- Olive oil
- Salt and pepper
Toppings
- Sliced avocado, smoked salmon, jalapeno and EBTBS
- Nut butter, sliced banana, honey and cinnamon
- Smashed avocado, fried egg and cilantro
Instructions
- Preheat the oven to 400 degrees.
- Slice the sweet potato in ¼ inch thick “toasts” and place on a baking sheet.
- Drizzle or spray the sweet potato toast with olive oil and sprinkle with salt.
- Bake for 40-50 minutes, flipping half way through.
- 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.
- 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!
- The toasts last in the fridge for a week.
xo, Rachel
