Sweet Potato “Toast” has been all the rage for a while now, so I guess I’m a little late to the party. I have officially arrived and I don’t think I’m leaving anytime soon! In general, I don’t often feel the need to try to recreate a lot of frankenfoods like toast and pasta and the like, but I do love sweet potatoes. Not to mention, this recipe is so easy and incredibly versatile. What is not to like about that?
Whether it’s for breakfast, lunch, a mid-day snack, late-night treat, or a vehicle for more guacamole, sweet potato toast will find a way to satisfy any craving. I’ve included a few ideas to inspire your “toast” toppings, both savory and sweet themes work well. Use your imagination to explore beyond my ideas and let me know your favorite sweet potato “toast” toppings!
- Nut butter + sliced banana
- Coconut butter + cinnamon
- Sliced banana + cinnamon
- Nut butter + sliced banana + cinnamon
- Mashed avocado or guacamole
- Canned salmon/tuna mixed + Dijon mustard
- Mashed avocado + canned salmon/tuna + Dijon mustard
- Smoked salmon slices
- Chicken liver pâté (check out this recipe)
Sweet Potato “Toast”
(AIP, Paleo, Whole30, Low FODMAP, Gluten-Free, Dairy-Free)
Prep time: 5 minutes, Cook time: 20 minutes
- 1 Large Sweet Potato or Yam*
- 1-2 Tbsp Organic Virgin Coconut Oil
- Real Salt, to taste
- Optional Topping Ingredients: nut butter, coconut butter, banana, cinnamon, avocado, canned salmon/tuna, dijon mustard, smoked salmon, sauerkraut, chicken liver pâté, see above for inspiration
*sweet potatoes are lighter in color than yams and this recipe works well for either
- Preheat the oven to 400F
- Line a baking sheet or oven-safe dish with parchment paper
- Optional: Peel the potato if you prefer to not eat the skins. I like them so I leave them on and both ways work well.
- Carefully slice the potato into even slices, aiming for about ¼ inch thick. The key here is to get the slices as close to the same size as possible so that they cook evenly.
- Coat both sides of each potato slice with the coconut oil, kind of like you are buttering toast
- Arrange the potato slices on the parchment paper so that they don’t touch or overlap
- Sprinkle with real salt to enhance the sweetness and flavor as they cook
- Bake in the oven at 400F for 18-20 minutes, flipping each slice over after about half of the time has passed. The cook time will vary depending on how thinly you slice the potatoes and how crisp you want your “toast” to be.
- Top the slices of “toast” with toppings of your choosing
- Delight in this nutritious “toast” upgrade!
Please let me know if you have any questions or comments or if you try this recipe, I love hearing from you! Spread the Love and share this recipe with someone!
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Disclaimer: The information in this post is not intended as medical advice, or to replace a one-on-one relationship with a qualified health care professional. Marcelle encourages you to make your own health care decisions based upon your research, and in partnership with your doctor, licensed dietitian, or nutritionist. The information provided in this post and the entire contents of www.marcellephene.com are based upon the opinions of Marcelle Phene and are for general educational purposes, and have not been reviewed nor approved by the FDA. You are solely responsible for your health care and activity choices.