Toast is really, really good. No one, even someone who stays as far away from bread as I do, can deny that. More than the fact that it’s bread, it’s great because it’s a blank canvas for DELICIOUS TOPPINGS. And if I love anything in this world, it’s delicious toppings.
So when the concept of sweet potato toast swept the blogosphere, I was super pumped. A toast substitute has risen!!! One that tastes delicious and doesn’t make my body rebel against me! No complaints here.
Since I’ve been digging this whole concept and munching on lots of delicious variations, I wanted to a) introduce it to you if you weren’t yet familiar, and b) share my favorite topping combos because let’s be real here, it’s all about the toppings. I’ll share the recipe that works for me down below, but know that this was not at all my original idea and I’ve read many-a sweet potato toast recipe in which I’ve mixed and matched to get the formula down that I use.
- sunflower seed butter & jam (try my Easy Homemade Jam!)
- grass-fed butter & cinnamon
- grass-fed yogurt & pomegranate arils
- avocado with sea salt
Sweet Potato Toast
- 1 large sweet potato
Slice sweet potato lengthwise into 1/4 inch slices, or as thin as you can get them without sacrificing sturdiness. You may only want to use the middle pieces as they'll be the largest, but save the smaller pieces to use in another dish.
OVEN METHOD: Preheat oven to 400°F. Place sweet potato slices on a lined baking sheet or directly onto the wire racks. Bake for 15 minutes and then flip the slices to bake on the other side. Bake for another 10 minutes or so, watching carefully. The slices should be crisp but cooked all the way through. Adjust baking time as needed depending on the thickness of your slices.
TOASTER METHOD: I've never done this as I do not have a toaster, but I imagine you can place sweet potato slices into a toaster. Toast on high for the longest length available. If necessary, toast again. Maybe a third time. Up to you!