I audibly scoffed at the grocery store the other day, which I’m not proud of, but sitting there in the freezer case for nearly $7 was a bag of frozen, sliced sweet potatoes calling itself “sweet potato toast”. Excuse me, what?! The more I thought about it the more I had to admit this was actually an ingenius idea. Instead of shelling out $7 for a bag of pre-sliced sweet potatoes though, I swung by the produce department and picked up a few fresh sweet potatoes for the fraction of the price, then sliced, toasted, and topped them at home. Happy to report that Sweet Potato Toasts are not only TOTALLY legit but such a great idea for a healthy gluten free breakfast!
How to Make Sweet Potato Toasts
To make sweet potato toasts, slice fresh sweet potatoes into 1/4″ thick slices lengthwise then toast in the toaster oven. YES! Dial into the hottest, longest setting your toaster oven has to offer then toast the slices for 2-3 rounds, rotating between rounds, or until they’re tender, slightly caramelized, and golden brown. Sweet potato toasts aren’t crunchy like regular toast but they provide a sturdy base suitable for most any toppings, plus they’re a much healthier swap for regular/gluten free white bread.
Flavor and Topping Pairing Ideas
Mashed avocado, sauteed spinach, and eggs your way (as seen in these photos) Peanut or almond butter and banana slices Mashed avocado and sea salt Cream cheese and jam Black beans and Monterey Jack cheese
Equipment Needed
The good news is that, in addition to a toaster oven, the only other equipment you need to make sweet potato toasts is a cutting board and a sharp, good quality knife. No need to peel the sweet potatoes first. To give the sweet potato stability, cut off a small slice on the bottom then rest the sweet potato on the flat part before cutting into slices. Toast, top, devour!
Sweet Potato Selection and Storage Tips
Step 1: Slice the Sweet Potatoes
Start by slicing a sweet potato into 1/4″ thick slices. Safety tip: Slice off a piece of sweet potato on one side then rest the sweet potato on this flat side while cutting into slices.
Step 2: Toast the Sweet Potato Slices
Toast the sweet potato slices on the hottest setting and longest duration your toaster offers, then flip and rotate the slices and toast again. Depending on your toaster, you may need to toast for a third time – usually for only half the duration as the previous two toasts.
Voila!!
As I mentioned, you can keep the extra slices of sweet potato in a Ziplock bag in the fridge so they’re handy and available to toast on the fly all week long.
Step 3: Add Your Toppings
For these photos I topped my sweet potato toasts with mashed avocado, sauteed spinach, and over easy eggs. Start by adding a drizzle of extra virgin olive oil to a skillet over medium-high heat then add a huge handful baby spinach. Season with garlic salt then saute until the spinach has just wilted, 1-2 minutes, and remove to a plate.
Finally, cook 2 eggs to your liking (I went with sunny-side up,) then mash 1/2 avocado with garlic salt. Top the sweet potato toasts with the mashed avocado followed by the sauteed spinach and finally the eggs. Grab a knife and fork, and dig in! I hope you love this healthy and easy gluten free breakfast idea – enjoy!
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