Sweet Potato Toast (3 ways!)
Sweet potato toast is an amazing way to switch up your weekly breakfast rotation!
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
*The reason we are microwaving our potatoes is so we do not chop our fingers off trying to cut the sweet potatoes. They can be so tough to cut, no matter how sharp your knife is. I prefer this way because they also cook faster. However, if you do not have a microwave, just cut them carefully and bake them for an additional 10-15 minutes.
*Oil is optional because, in my opinion, the recipe does not NEED oil. We are not going for a super crispy potato slice. However, use more or less depending on your preference.