Sweet Potato Toast is a quick and easy breakfast option, and it’s great alternative to boring old toast. It’s not just tasty and pretty, it’s also packed with lots of fibre and potassium. The concept of is simple. Replace the bread with a slice of sweet potato and voila! A new and improved type of toast. (It’s pretty much rocket science!)
Treat this Sweet Potato Toast like you would any other toast – top it with your favourite toppings. We topped ours with an array of goodies, so try some of ours or get crazy and make your own masterpiece.
For our toast we did three different variations. Need some inspo? We topped ours with:
- Avocado and sauteed onions and peppers;
- Hummus and hemp hearts and;
- Peanut butter, banana and a chocolate drizzle*
*Brigette made me do the chocolate drizzle… and she doesn’t even like chocolate!! She just likes to make me work!
This Sweet Potato Toast recipe does take a little of bit of prep. The sweet potato needs to be cooked in advance, but we have a nifty solution to help you! Sunday meal prep!! Make the sweet potato ahead of time, place the sweet potato in the fridge and pull out one piece at a time. Toast it, top it and eat it! Done, done and done!
Such an easy and healthy breakfast and the sweet potato will help keep you full longer than bread would!
That’s a wrap! Now get to your meal prep!
Sweet Potato Toast
- 1 large Sweet Potato Skin on
- 1 tbsp Olive Oil
- Your Favourite Toppings
Preheat oven to 350F
Slice of the end of the sweet potato and using a mandolin, slice potato into ¼ inch thick slices.
Place sweet potato onto a lined baking and brush each side with olive oil.
Bake in preheated oven for 15 to 20 minutes, flipping halfway. Keep an eye on the potatoes in the last 5 minutes to ensure they don’t burn.
Remove from oven and allow to cool.
When ready to serve, toast sweet potato slices as you would regular toast.
Top with your favourite toast toppings.
Serve and enjoy!