Learn how to make sweet potato toast with five different sweet and savory topping combinations!I have been getting so many questions about how I make my sweet potato toast so I thought it was finally time to share the recipe with you all!
But before we get to the details, I have a confession. I used to HATE sweet potatoes. I have this vivid memory of being at my great grandmother’s house when I was in first grade and she served yams. I don’t think I’d ever even seen them before that moment but they just looked and sounded so disgusting to me that I instantly wrote them off.
But then all of a sudden a few years ago sweet potato fries were popping up everywhere. I always hated the ones at restaurants because they were still fried and really upset my stomach, and honestly, didn’t taste good to me. So on a whim, I decided to try making my own. And then I was making sweet potato fries almost every other night for dinner.
But it wasn’t until I moved to San Francisco (and had my own kitchen for the first time in a few months) that I decided to start making sweet potatoes in different forms. Ever since the first time I made sweet potato toast, I’ve been adding sweet potatoes to just about every single meal. They’re just so delicious and versatile!
So now the real reason you’re here — let’s talk about how to make sweet potato toast!
First things first, we have to talk about the actual sweet potatoes themselves because this is a case where size (and shape) really does matter. You want a fat sweet potato that may be kind of rectangular, not a long skinny one that looks similar to a zucchini or cucumber. Because photos are easier, look for ones like this, NOT this. Bonus points if it has a side that’s somewhat flat.
Also, I’ve started using #SbySToast so that you can easily see all of my toast creations in one place! So if you recreate this recipe share some photos using #SbySToast and be sure to tag me! I’ll be sharing all of them on my Instagram story!
Ok so now that that’s squared away, here’s how to make sweet potato toast 5 ways! Better yet, all of these options are dairy and gluten-free!
- Large sweet potato
- Avocado Oil Spray – I use this one
- Your choice of toppings
- Heat oven to 400 degrees Fahrenheit
- Slice sweet potato into centimeter-thick slices (see photo above)
- note: this is the hardest part. if your sweet potato is wobbly on the cutting board, cut a flat edge so that it stands up on it’s own. this will help minimize the risk of cutting off your finger 🙂
- if your sweet potato is too tough to cut, you can put it in the microwave for about 20 seconds to slightly soften it
- Spray a glass baking dish with avocado oil.
- Place sweet potato slices on baking dish and then spray their tops with a little more avocado oil (this helps to soften them up).
- Place sweet potatoes in the oven for 20-30 minutes or until soft.
- Let cool slightly, then top away!
Here are a few ideas for sweet potato toast toppings:
Kite Hill almond milk chive cream cheese spread + red onions, yellow bell pepper, mushrooms sautéed in ghee + himalayan pink sea salt + black pepper
Kite Hill almond milk chive cream cheese spread + hard boiled egg slices + Trader Joe’s everything but the bagel seasoning
Kite Hill almond milk chive cream cheese spread (can you tell I really like this stuff?!) + smashed avocado + himalayan pink sea salt + black pepper
Forager Project plain unsweetened cashew yogurt + chia seeds + blackberries
cashew butter + strawberry slices + raw almond slices
So what do you think? Are you a fan of sweet potato toast? What are your favorite toppings? Let me know in the comments below! And if you make this recipe, be sure to share it on Instagram using #SbySToast!