The sweet potato toast trend has been taking over the web. Have you tried it? Sweet Potato “toast” is replacing the more traditional toasted bread as a creative gluten-free and grain-free option. Despite being trendy, I hope it’s here to stay. I don’t have anything against a good slice of sprouted whole grain or sourdough bread, but honestly, I just absolutely love sweet potatoes.
HOW TO MAKE SWEET POTATO TOAST
There are really two main ways to make sweet potato toast – in the toaster or in the oven.
The toaster method is what you might expect. Slice a raw sweet potato lengthwise about 1/4-inch thick and pop it in the toaster. But making the sweet potato toast in the toaster requires 2-3 toasting cycles (about 10-15 minutes). Plus, you have to wait around the toaster to continue to push down the lever and make sure the slices don’t burn. From my experience, the toaster crisps the outside but never fully softens the inside to my liking. Luckily, there is a better method.
The secret to making the best sweet potato toast is in the oven. Making the toasts in the oven is completely hands off. You get a crisp sweet potato slice that is also soft and caramelized on the inside. Plus, you can prep a whole sheet pan of slices to have on hand throughout the week. Your future self will thank you!
TIPS FOR THE BEST SWEET POTATO TOASTS:
- choose a short, fat sweet potato
- using a sharp knife, slice lengthwise 1/4-inch thick
- toast in the oven vs. toaster
- reheat in the toaster or oven
- top with your favorite toppings
SWEET POTATO TOAST 4 WAYS:
The Classic Avocado: avocado, fresh squeezed lemon, sea salt, and chili flakes
Yogurt and Fig: Greek style almond milk yogurt (or your choice or yogurt) + sliced fresh figs or chopped dried figs + cinnamon + pumpkin seeds
Coconut and Nut Butter: almond butter (or favorite nut butter) + coconut flakes
Berries and Cream: Greek style almond milk yogurt (or your choice or yogurt) or cashew cream + raspberries + bee pollen (optional)
These are just a few topping ideas to get you started. The sweet potato toasts can be enjoyed with both sweet or savory toppings. The possibilities are endless! Get creative with it.
IF YOU LOVE THESE MIXED BERRY CRUMBLE BARS, YOU’LL ALSO ENJOY THESE RECIPES:
How to Make Sweet Potato Toast
How to make the best sweet potato toast in the oven and toaster. This is a creative gluten-free and grain-free toast option. The best toast slices are made with short, wide sweet potatoes. The white sweet potatoes (also called Japanese sweet potatoes) are incredibly sweet.
1–2 large sweet potatoes
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Wash and dry the sweet potatoes. Using a sharp knife, cut the sweet potato lengthwise into 1/4-inch slices. Place the slices onto the baking tray. Bake in the oven for 15-20 minutes or until the sweet potatoes are golden brown and can easily be pierced with a fork. Top with desired toppings and enjoy!
The baked sweet potato slices can be stored in an airtight container in the fridge for 5 days. To reheat, place the slices in the toaster for one cycle about 5 minutes or warm in a 300F oven for 10 minutes.
Toast the slices of sweet potatoes in a toaster for two to three cycles, or about 10-15 minutes. Top with desired toppings and enjoy!
Toasts can be kept in an airtight container in the fridge for 5 days. To reheat, place the slices in the toaster for one cycle about 5 minutes or warm in a 300F oven for 10 minutes.
DID YOU MAKE THIS RECIPE?
Photos by the amazing Cami Wade Photography.