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. 

Shiitake Mushroom + Brussel Sprouts Frittata

I love breakfast and eggs and brussels sprouts and…mushrooms too so why not enjoy them all together in a frittata! Frittatas are so simple and a great way to add more vegetables to start your day. Perfect for brunch with friends or make once and you’ve got breakfast ready to grab and go for a couple of days. You could easily keep this vegetarian if you don’t have prosciutto but that salty savory kick really does add something special. Serve alone or with crispy potatoes and simply dressed greens for a complete meal.

Shiitake Mushroom + Brussel Sprouts Frittata

  • 1/2 pound brussel sprouts (trimmed and quartered)
  • 3 tbsp ghee
  • 1 1/2 tsps salt
  • 1/4 tsp pepper
  • 8-10 eggs
  • 1 cup yellow onions (sliced)
  • 2 cups shiitaki mushrooms (sliced, stems removed)
  • 2 tbsp coconut milk
  • 2-3 slices of prosciutto
  1. Pre-heat broiler.

  2. Place quartered brussel sprouts on baking sheet with 1 tbsp of ghee and a half tsp of salt. Broil for 4 minutes until slightly browned. 

  3. After brussel sprouts are removed, turn oven temperature to 325°.

  4. Whisk together 8 eggs with coconut milk, 1 tsp salt, and pepper. 

  5. In a 12″ cast iron skillet, heat up 2 tbsp of ghee over medium low heat. 

  6. Cook onions for about 5 minutes. Once golden, add shiitake mushrooms and cook another 3-4 minutes. Then stir in brussel sprouts. 

  7. Pour egg mixture into skillet, add the slices of prosciutto on top, and let it cook for another 4 minutes on the stove top.

  8. Place in the oven and bake for 30 minutes or until set.

If shiitake mushrooms aren’t your thing I would sub cremini mushrooms. If you prefer an eggier (my word!) frittata then add up to ten eggs.