Love avocado toast but looking for a delicious gluten-free bread option? Say hello to sweet potato toast. All you need is a sharp chef’s knife or mandolin to turn this fiber-rich tuber into a blank canvas sturdy enough to hold any toast-worthy topping.
Before toasting the sweet potato slices, you’ll need to par-bake them in the oven first until barely tender. Once cooled, the rest of the cooking is done in a toaster. Make a big batch, store the par-cooked, cooled slices in a container in the fridge, and you can toast them as needed, making this an easy weekend meal prep project.
While a perfectly ripe avocado is bliss, don’t stop there. Salsa adds extra oomph to avocado sweet potato toast. Look to different cuisines for inspiration, too. Mediterranean sweet potato toasts get a slather of creamy hummus, sprinkling of za’atar and then topped with crispy spiced chickpeas and fresh dill.
When sweet cravings strike, sweet potato toasts provide balance, and pair perfectly with lightly sweetened, whipped ricotta topped with fresh berries and mint, or a classic afternoon snack of peanut butter and banana. The only limit to what you can top them with is your own imagination!
1 large sweet potato
Gather the ingredients.
Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone liner.
Trim ends from sweet potatoes, then cut lengthwise into 1/4-inch to 1/2-inch thick slices.
Arrange potato slices single layer on the prepared sheet pan.
Bake until just tender, but not completely cooked and softened, about 20 minutes. Set aside to cool completely.
Meanwhile, prepare the toppings of your choice.
Once sweet potato slices are cooled, place them in a toaster or directly on the rack of a toaster oven, and toast until browned and crisp around the edges (it may take a few toast cycles depending on your toaster).
Add desired toppings and enjoy!
Avocado & Salsa Sweet Potato Toast: In a medium bowl, combine 1/2 pint halved grape tomatoes, 1 tablespoon olive oil, 2 teaspoons lime juice, and 1 tablespoon chopped cilantro. Season with salt to taste. Arrange sweet potato toasts in a cutting board or counter. Spread mashed avocado (one avocado should be enough for four toasts) over toasts. Top with the salsa and sprinkle of paprika.
PB & Banana Sweet Potato Toasts: Arrange 4 slices of sweet potato toasts on a cutting board or counter. Spread as much creamy peanut butter as you'd like over the toasts. Top with sliced bananas and enjoy.
Mediterranean Sweet Potato Toasts: Arrange 4 slices of sweet potato toasts on a cutting board or counter. Spread 3/4 cup hummus over toasts. Lightly drizzle with olive oil, then dust with a pinch of za’atar. Top with 1/8 cup of chickpeas and fresh chopped dill.
Strawberry & Whipped Ricotta Sweet Potato Toasts: In a medium bowl, combine 1 cup ricotta and 2 tablespoons of sugar. Stir until light and fluffy. Arrange 4 slices of sweet potato toasts on a cutting board or counter. Spread ricotta over toasts. Top with sliced strawberries and chopped mint.