How To Make Sweet Potato Toast
Sweet potato toast is a delicious way to switch up your breakfast routine. Just slice a sweet potato, bake it in the oven, and top it with fresh ingredients. It’s as easy as that!
If you’ve been following me for awhile now, you know that sweet potato is a staple ingredient in my house. From appetizers to dinner recipes, this spud is such a fun and versatile ingredient to cook with. But when it comes to breakfast, I’m always searching for new ways to incorporate them into my meals.
I’ve turned sweet potato into hash browns, spiralized egg nests, and whipped up a skillet breakfast hash. I’ve also baked sweet potato and roasted sweet potato. So here’s what’s next on the menu- sweet potato toast!
This is the perfect gluten-free, veggie-forward alternative to using bread, especially for recipes such as the much loved “avocado toast.”
Sweet Potato Toast Recipe Video
Want to see exactly how I make sweet potato toast, step-by-step? Give the video below a watch!
What Type Of Sweet Potato To Use
With the many sweet potato types out there, it can get confusing. But here’s a few things to look out for when choosing the right spud for your toast:
- Choose the orange and red skinned potatoes. These are known as the “moist varieties” and tend to be sweeter, creamier, and less starchy.
- Don’t be confused with yams. Sometimes the red and orange skinned potatoes can be labeled as yams. While yams can certainly be used, they a bit more starchy and dry.
- Look for smooth skins and no soft spots. Take a closer look and make sure there are no discolorations and that the potato is nice and firm.
Which Way To Cut Sweet Potato Toast
You’ll notice from the photos that I show two ways to cut sweet potato toast – lengthwise or into smaller rounds. Lengthwise provides for longer, more toast-like pieces but it can be more difficult to cut.
Cutting the sweet potato into rounds is easier with either a knife or mandoline. Both are great options, it’s really up to you!
How To Make Sweet Potato Toast
In just a few easy steps, you’ll have sweet potato toast you can use on the spot or store for your meal prep.
- Preheat your oven to 400 degrees Fahrenheit.
- Slice the potato lengthwise into even slices (approximately 1/4 to 1/2-inch thick) using a knife or mandoline. Then place them onto a parchment lined baking sheet.
- Bake for 30 minutes, or until slightly toasted. Thicker slices may require a bit more time.
- Place your toppings on and you’re done!
If you try to cook the raw sweet potato slices in your toaster it will take 5-8 “pushes” of the lever to get them cooked through. Which means it can actually take longer than cooking in the oven, so I don’t recommend it. It’s much more efficient and easier to use the oven.
*Note: you can lightly oil the sweet potato toast before baking, if you’d like. I used to oil them (and I show it on the video), but lately I’ve opted for not oiling the sweet potato and it’s just as delicious. It’s up to you.
How to Store Sweet Potato Toast
If you’re prepping this recipe ahead of time, you can store the sweet potato toast in your fridge for up to 5 days. Just let the pieces cool completely and stack them in a storage container, with parchment paper in between.
Once you’re ready to eat, you can re-heat these slices by popping them into your toaster or toaster oven. You can also microwave them for 20-45 seconds to warm up.
What to Make With It
Just like any open faced sandwich recipe, the topping options are endless! Here’s a few sweet and savory ideas to get you started.
- Create a healthy version of a classic Eggs Benedict
- Whip up my Sweet Potato Toast with Avocado, Spinach, Prosciutto, and Poached Egg
- Make my Sweet Potato Toast with Avocado, Cucumber, Salmon, and Poached Egg
- Layer on smashed avocado and thin radish slices
- Spread almond butter and top it off with banana slices
And for a few more tasty ideas, make sure to watch my first Meal Prep video!
How To Make Sweet Potato Toast
Recipe Video
Ingredients
- 1 sweet potato, cut into slices
- (optional) olive oil
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the sweet potato into even slices, approximately 1/4 to 1/2-inch thick, using a sharp knife or mandoline.
- (Optional) Lightly oil both sides of the sweet potato slices, then place them on a baking sheet.
- Bake for 30 minutes, or until cooked through and slightly toasted. Thicker slices may require more time to cook.
- To meal prep and save the cooked sweet potato, let it cool completely. Then, place it in a storage container.
Lisa's Tips
- The nutrition information is based on the average size of a sweet potato, so this can vary between potato sizes. One serving is one slice cut lengthwise.
- My favorite baking sheets are these heavy duty baking sheets that don't warp or bend in the oven.
One of my all-time favs! The only problem I have is that they don’t last!!! They are so tasty that my hubby and I eat them almost in 1 day :)
I love them “solo” but with avocado and arugula, they also taste FANTASTIC!!!
Thank you for sharing this recipe.
I made this last Sunday and so glad I did! Went the no-oil route. Reheated them in the microwave, spread them with mashed avocado, and topped them with some baby spinach. Pretty much thought I’d died and gone to heaven. Will be making this routinely now and it’s so easy!
Glad you enjoyed this sweet potato toast Pat!
Great option to do something different for breakfast. Second time I do it.
Made these yesterday and they turned out excellent. Did not use any oil. I had to bake mine for 1 hour. Put a bit of peanut butter on them and topped them with mixed fresh berries and hemp seeds. These are such a good replacement for toast. Will be making them again but making a savory toast this time. Thanks for such a great recipe.
Glad you enjoyed this sweet potato toast recipe Karen!
So, you don’t peel them first?
You don’t need to, but you can if you’d like.
I’ll be doing a cleanse from my dr next month eliminating dairy gluten and sugars the first step. So I’ve been looking at utube and saw YOU! Great ideas all look good and healthy.
Thanks for your site and knowledge!
So good! I just made these and had some with goats cheese and some with natural peanut butter. Scrumptious and wholesome.
That combination sounds amazing!
Hi, How long do they keep in the fridge?
You can store the sweet potato toast in your fridge for up to 5 days. Just let the pieces cool completely and stack them in a storage container, with parchment paper in between.
I was expecting them to be crispy like toast, however, it didn’t happen, plus some of them got burnt on on the edges or some in the middle. I guess it was where more oil was placed on them. I wanted to eat avocado toast but maybe it won’t matter if they are soft. Looks good in the photo though.
Unfortunately, sweet potato toast will never get crispy (as mentioned above) due to the moisture content in the sweet potato. But hopefully you still found it tasty!
Actually, if you air-fry the already-cooked sweet potato slices, they will get crispy. I like to brush mine with a bit of ghee before air frying.
Any thoughts on how to make them crispy? Just made our first batch and they turned out as directed. Thanks.
Since these are thicker slices, it’s going to be a bit difficult to get them super crisp. But if you have an air fryer, you can achieve crispiness!
Tastes ok but doesn’t look anything like the one you made, I used a mandolin and others I cut thickly and had the oven temp and time same, but was just really soft and probably will collapse in a toaster
Hi Sumaira – if the sweet potato toast is that soft, it sounds like your oven may cook a bit hot and they might have gotten a little overcooked. But yes, they are naturally soft due to the moisture in the sweet potato.
Love your hard work, care and cooking ideas.
Thanks so much Michael! Hope you continue to enjoy all my content to come :)
Tried this for the first time today and it is delish! This will be a regular for me now.
So, does this contain 22,000 calories? from what I found 1Kcal = 1,000 calories? Am I missing something?
Kcal is equivalent to calories. So, there are 22 calories per serving :)
This looks great! I’m wondering if you peel your sweet potato first before slicing?
You can if you want to, but you don’t have to :)
Why do the pictures look like yams and not sweet potatoes?
Hi Kathy – They are sweet potatoes. Yams have a much whiter center with purple skin.
Sweet potato toast is the BEST!! We make this all the time since you first showed it in your meal prep video. I never liked sweet potatoes before, but I LOVE the toast version of them. We make them all the time because it is so quick and healthy, yet also hearty and filling to add to a meal. Of everything we’ve made on Downshiftology, this is our most repeated recipe of them all. Thanks for such a great idea, it has become a staple in our house!
Glad to hear this has become a staple now! It’s definitely a healthy basic in my kitchen.
We really like this alternative to bread! What is your preferred way to reheat your potato toast? :)
I normally just microwave :)
O my…what a fabulous looking pictures. Awesome post indeed.
Thanks so much!
What a fun and really creative way to work in more healthy veggies! Great little tips on how to choose the right sweet potato and cut it … but what I really loved were the recipe ideas for what to do with those sweet potatoes once they’re cooked. Healthier Eggs Benedict?? Oh my goodness – yes, please! And I think the idea of using almond butter and sliced bananas perfectly plays off the sweeter flavor profile of the potatoes. Love these ideas!
So glad you enjoy these fresh and new ideas to switch up your breakfast routine :)
First time hearing about sweet potato toasts and this is so impressive low carb option.
Thanks! And a great way to add in more sweet potatoes to your routine :)
I absolutely love this creative idea to use sweet potato as a bread!! Cannot wait to try!!
Great way to sneak in sweet potatoes to your breakfast routine :)
Thanks for this
Hope you enjoy making the sweet potato toast!