Whether you’re gluten-free or just trying to limit your grain intake, saying “bye” to bread doesn’t mean you have to give up on toast. When thinly sliced into slabs, sweet potato makes a terrific base for all of your favorite breakfast toppings. Avocado, vegan cream cheese, fresh veggies, and even peanut butter taste amazing paired with toasted sweet potato slices. The only hard part is deciding which combination to try first.
Come to think of it, why limit yourself to just one piece? My favorite way to eat sweet potato toast (and regular toast) is to have one savory option and one sweet. That way I get the best of both worlds. My favorite flavor combination is vegan cream cheese, tomato, and everything bagel seasoning. Of course, I have to follow that up with something sweet. Sweet potato smeared with peanut butter and topped with sliced banana, maple syrup, and a sprinkle of cacao nibs really hits the spot.
By now, you might be wondering what the heck sweet potato toast is. All you have to do to make breadless toast is cut up a sweet potato into even slices and pop them in your toaster. No roasting required! I used my mandoline to create even, quarter-inch slabs. At a medium setting, it took four rounds of toasting to achieve fork-tender perfection. Your “cook” time may vary depending on the thickness of your sweet potato and your toaster settings.
The key to getting enough surface area for your toast toppings is selecting the right sweet potato from the start. Look for a sweet potato that’s large, wide, and flat – if that makes any sense. What you don’t want is a long, skinny shape. You won’t get many slices out of it, and the ones you do get will be tiny. Once you have your slices, trim the ends so the pieces fit in your toaster. This recipe is great for weekend brunch or anytime you want breakfast for dinner!
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PinIngredients
1 large sweet potato, peeled (½ pound)
Instructions
- Use a sharp knife to create a flat side on the sweet potato. Then use a mandoline to create ¼-inch thick slabs. If you don’t have a mandoline you can use your knife, but be extra careful to make each slice evenly thick.
- Pop one sweet potato slice in each toaster slot and set to medium. Remove the sweet potato slices after each round of toasting and stick with a fork to check for doneness. This can take anywhere from four to six rounds, depending on the thickness of your sweet potato and how powerful your toaster is.
Ingredients
- 1 slice sweet potato toast
- ¼ avocado, sliced
- 1 watermelon radish, thinly sliced
- Big pinch of microgreens or sprouts
- Sprinkle of salt and black pepper
Instructions
- Layer the avocado on the sweet potato, followed by the radish and microgreens. Sprinkle with a pinch of salt and black pepper.
Ingredients
- 1 slice sweet potato toast
- 2 Tbsp. vegan cream cheese
- 1 small tomato, sliced
- ½ tsp. everything bagel seasoning
Instructions
- Spread the vegan cream cheese on the sweet potato. Layer with sliced tomato and sprinkle with everything bagel seasoning.
Ingredients
- 1 slice sweet potato toast
- 1 Tbsp. peanut butter (we love Justin’s)
- ½ small banana, sliced
- 1 tsp. maple syrup or agave
- 1 tsp. cacao nibs
Instructions
- Spread the peanut butter on the sweet potato. Layer with sliced banana and drizzle with maple syrup or agave. Sprinkle with cacao nibs.
Ingredients
- ½ tsp. olive oil
- 1 clove garlic, minced
- ¼ cup kale leaves, torn
- 1 tsp. water
- 2 Tbsp. hummus
- 1 slice sweet potato toast
- Pinch of red pepper flakes
- Pinch of hemp seeds
Instructions
- Warm the olive oil in a skillet over medium-low heat. Add the garlic and cook until fragrant, about 15 seconds. Add the kale to the pan along with a teaspoon of water and cook until wilted, about 30 seconds. Remove from heat.
- Spread the hummus on the sweet potato. Top with garlicky kale and sprinkle with red pepper flakes and hemp seeds.
This is genius! Such a cool idea. I’ll have to try it out sometime soon 🙂
yum! i haven’t tried sweet potato toast yet, but these options are making me want to give it a try!
I can’t wait to try these! I suspect my favorite will be the hummus and kale one.
That’s my favorite too! Vegan cream cheese and tomato is a close second 🙂
I hadn’t either! But Kate was such a fan and came up with so many great combinations, I’m a total convert.