Ah, sweet potatoes. I am a sucker for any type of potato, but my favorite kind is sweet potatoes. They are perfect because they can be cooked sweet or savory, and you can eat them for all four meals (yes, dessert too;). This brings me to one of my all-time treasured breakfasts, sweet potato toast. I have some tips and tricks for an easy breakfast that requires little hands-on movement. In this post, I share my secrets, as well as 3 of my personal favorite ways to top my toast.
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How do I make sweet potato toast?
Sweet potato toast is SO simple to make! Below I have outlined the main steps (with images) to get the PERFECT “toast” every single time.
Step 1: Wash and dry your potatoes.
Step 2: Poke your potatoes with a fork. Doing this ensures that the potatoes will get soft evenly without exploding.
Step 3: Microwave your potatoes for a few minutes or until soft. This will help you cut them safely, in even slices.
Step 4: Cut the sweet potatoes into 1/4-inch slices.
Step 5: Line on a baking sheet, add some oil (optional), and cook for 25 minutes!
Step 6: To reheat, pop into the toaster or the air fryer for a few minutes!
The BEST toppings for sweet potato toast:
Below, I have outlined my most-loved topping ideas for both sweet and savory toast ideas!
SWEET:
- Banana
- Almond butter
- Raw honey
- Cinnamon
- Yogurt
- Berries
- Walnuts
SAVORY:
- Runny eggs
- Guacamole (or avocado!)
- Veggie scramble
- Salt and pepper
Additionally, I have some ideas you are looking for other healthy sweet or savory breakfast options. I encourage you to check out my spicy egg frittata or pumpkin pancakes!
Sweet Potato Toast (3 ways!)
Ingredients
- 1-2 large sweet potatoes
- 1 tbsp olive oil *optional!
For the toppings!
Banana butter
- 1 sliced banana
- 1 tbsp almond butter or any nut butter!
Avocado toast
- ½ sliced avocado
- 1 pinch flaky salt
- 1 pinch black pepper
- 1 pinch red pepper flakes
Brain boosting toast
- 5-6 walnut halves
- ½ tbsp raw honey
- ¼ tsp cinnamon
Instructions
- Preheat your oven to 400° F. Line a baking sheet with parchment paper.
- Wash and dry 1 or 2 potatoes (depending on how many slices you want). Poke each potato with a fork a few times so the potatoes cook evenly and do not explode.
- Microwave the potatoes (I put them on a paper plate) for 3-4 minutes on high power. If you have one potato, microwave for 2-3 minutes. See notes*
- Let them cool to the touch. Then slice the potatoes lengthwise into about ¼-inch slices. Be careful!
- Once the potatoes are sliced, line them on the parchment paper. Drizzle 1 tbsp olive oil (depending on how many potatoes) and rub to coat completley.
- Finally, throw the potatoes into the oven. Bake for 25 minutes, or until cooked thouroughly.
- Serve! Choose your favorite toast topping combination (maybe all three;) and spread them evenly on your slices.
- To reheat, air fry for 3-4 minutes at 400° F or place in the toaster! Keep in an airtight container in the refrigerator for up to one week.
Notes
Let me know how you top your sweet potato toast in the comments below!
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