Sweet Potato Toast: Four Ways

I love toast! I’ve been known to drop silly amounts of money on avocado toast and large thick slices with fresh ricotta and jam. So when I came across sweet potato toast a couple of years back I was very intrigued. Whether you are doing a Whole30 and need to steer clear of grains or you’re looking for a fun appetizer to serve at your next brunch or party sweet potato toast will be your new bff. Bake a batch ahead of time and you’ll have slices ready to go and pop right into your toaster to heat up. I’ve created four options, savory and sweet but the skies the limit on your favorite combos.

Sweet Potato Toast: Four Ways

Sweet Pototoes

  • 1 or 2 large sweet potatoes (sliced quarter inch thick)
  • 2 tbsps ghee (or oil of choice)
  • salt

Poached Egg with Avocado

  • 1 egg (poached)
  • 1/2 avocado (sliced)
  • salt and pepper – to taste

Poached Egg with Smoked Salmon

  • 1 egg (poached)
  • 1 ounce smoked salmon
  • dill – to taste (fresh or dried)
  • salt and pepper – to taste
  • everything but the bagel seasoning – to taste

Almond Butter Banana

  • 2 tbsp almond (or any nut) butter
  • 1/2 banana (sliced)
  • 1/2 tsp hemp seeds
  • 1 tbsp pomegranate seeds ((optional))

Strawberries and Ricotta

  • 2 tbsp almond milk ricotta (I used Kite Hill)
  • 2 strawberries (sliced)
  • 1 tsp balsamic glaze
  • 1 tsp fresh basil (sliced)
  • sea salt – to taste (flaky or maldon)
  1. Preheat oven to 425°

  2. Line a baking sheet with parchment paper.

  3. Lay out your sweet potato slices, brush with ghee, and season with salt on both sides. Bake for 25 minutes (flipping half way through). Once finished, add your toppings & enjoy.

  4. Note: this can be done beforehand & you can place them in a toaster to reheat when desired. 

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