Healthy Sweet Potato Toast 4 Ways
Hey there! So, you know how sometimes you just stumble upon a recipe that turns into your go-to because it’s easy, tasty, and even a bit healthy? That’s what sweet potato toast became for me. I first tried it after a long day of work when I didn’t want to make a fuss over dinner. That first bite was like, “Where have you been all my life?” or something less dramatic. Seriously, though, sweet potatoes are like the little black dress of veggies—versatile and always in style.
Why You’ll Love This
I whip this up when I need something quick and satisfying. My kids go nuts for the cinnamon-sugar version (they think it’s dessert, but shh!). And when I’m in the mood for something savory, the avocado and tomato combo is a hit. Sometimes I miss the mark with the cooking time, but hey, crispy edges are a family favorite now. This toast is perfect for those “I don’t know what to eat” moments, and it keeps things interesting with a few different toppings.
Ingredients You’ll Need
- 1 large sweet potato (or 2 smaller ones if that’s what you’ve got)
- Olive oil (though I sometimes just use a quick spray of cooking oil)
- Salt and pepper
- Toppings of choice (see next sections)
Optional swaps: My grandma always used to swear by using avocado oil instead of olive oil, but in all honesty, any will do!
How to Make Sweet Potato Toast
- Preheat your oven to 400°F (or 200°C if you’re on my side of the pond).
- Slice your sweet potato into 1/4 inch thick slices—don’t stress too much if they aren’t perfect, mine never are!
- Drizzle (or spray) the slices with olive oil, and then season with salt and pepper.
- Lay them flat on a baking sheet. Here’s where I sneak a taste of the olive oil. I’m weird like that.
- Bake for about 20-25 minutes until they’re tender but still holding form. If they start to brown too quickly, cover them with foil. (I’ve learned the hard way…)
My Favorite Variations
- Avocado & Tomato: Top with smashed avocado, cherry tomatoes, a sprinkle of chili flakes. A squeeze of lime is perfection!
- Cinnamon & Sugar: A little butter, sprinkle with cinnamon and sugar. It’s like breakfast dessert!
- Peanut Butter & Banana: Spread some peanut butter and add banana slices. Drizzle of honey optional, but oh-so-good.
- Hummus & Cucumber: Spread hummus, then top with cucumber slices and a bit of dill. So refreshing!
Once, I tried a cheese and mushroom combo, and it ended up a bit soggy—live and learn!
Notes from My Kitchen
A mandoline slicer can make the slicing easier, but a sharp knife and steady hand work just as well. And if you don’t have a baking sheet, I’ve resorted to a pizza pan once or twice—works in a pinch!
Storing (if you have leftovers)
Store any leftovers in an airtight container in the fridge. They should last a couple of days, but honestly, in my house, they never last more than a day!
Serving Suggestions
I love serving these with a side salad or as a base for eggs during brunch. We sometimes turn it into a mini buffet brunch—everyone picks their toppings!
Pro Tips (Learn from My Mistakes)
I once rushed the baking and ended up with half-raw slices—gross! Give them the time they need, and they’ll reward you. And, if you cut them too thick, they might not toast fully, so keep them on the thinner side.
FAQ
Can I microwave the slices instead? You can, but they’ll be more steamed than toasted. It’s okay in a pinch, though!
Are sweet potatoes really healthier than bread? Well, they’re packed with vitamins and fiber, so I like to think they’re a nice swap when you’re looking to mix things up.
Can I use other toppings? Absolutely! The world is your oyster—throw on whatever you’re craving.
