Eating Bird Food - A Healthy Food Blog

Breakfast Sweet Potato Toast 4-Ways

How make sweet potato toast in the oven and four different topping ideas for breakfast sweet potato toast. 

Sweet potato toast is all the rage right now and given that I’m a sweet potato lover I had to jump aboard the sweet tater toast train and see what all the hype is about.

Breakfast Sweet Potato Toast Four Ways // Includes instructions for how to make sweet potato toast in the oven

Funny story… I tried sweet potato toast for the first time a couple months ago and I did the toaster oven method, which (spoiler alert) was an epic fail. I thinly sliced my sweet potato and toasted it two times, but the sweet potato still wasn’t cooked. It was hard and crunchy and on top of it, the toaster oven also set off the smoke detector. So yeah, maybe I didn’t do it right, but for now I’m with Tasting Table on the fact that sweet potato in the toaster oven doesn’t work.

That said, sweet potato toast is still possible and absolutely delicious. You just have to break out the big guns, AKA a real oven. It may take a bit longer, but the sweet potato actually gets cooked, plus you won’t have to worry about your smoke detector going off. So worth it!

The oven method is actually simple and isn’t very dissimilar from my recipe for coconut oil roasted sweet potatoes.

How to make sweet potato toast in the oven

How to Make Sweet Potato Toast in the Oven

  1. Wash your sweet potato.
  2. Pre-heat oven to 400°.
  3. Cut sweet potato lengthwise into thin slices, about 1/4″ thick. <— This is important.
  4. Coat sweet potato slices with a small amount of oil. Season with salt and pepper and place on a baking sheet with a little room between each slice.
  5. Bake for about 15-20 minutes, flip slices over and bake for another 15-20 minutes or until a fork can easily pierce the sweet potato. Don’t overcook or the sweet potato toast will become mushy.
  6. Remove from oven and top with your toppings of choice and enjoy.
This is where your toaster oven comes in handy because you can store any extra slices you’ve baked in the fridge and reheat them in the toaster oven. It works great for this!
Okay so once your sweet potato toast is cooked to perfection, you’re ready for the fun part — the toppings!
Breakfast Sweet Potato Toast Four Ways

Maria and I had a blast coming up with the topping combos for this breakfast sweet potato toast and decorating each slice was like a fun little art project.

Lemony Rice Salad with Cannellini Beans and Hemp Hearts

This Mediterranean-inspired rice salad with creamy cannellini beans and Hemp Hearts can be served warm or chilled and makes a lovely vegetarian main or a flavorful side. Over 15 grams of plant-based protein per serving. 

The weather is cooling down a bit and I know many people gravitate away from salads at this point in the year, but there’s still plenty of salad action happening over here. I’ve been sticking with the #saladeveryday movement, but adding some fall flavors in the mix like cinnamon roasted sweet potato croutons, fresh local apples, roasted pecans and more. It’s been delightful.

This Mediterranean-inspired rice salad with creamy cannellini beans and Hemp Hearts can be served warm or chilled and makes a lovely vegetarian main or a flavorful side.

Another way I like to transition salads into the fall and winter months is to serve them warm. I have a few examples here on the blog (including this sautéed mediterranean lentil salad) and I’m adding another with this lemony rice salad.

This Mediterranean-inspired rice salad with creamy cannellini beans and Hemp Hearts can be served warm or chilled and makes a lovely vegetarian main or a flavorful side.

This salad starts with a base of warm white rice and it’s loaded with nutrient-dense ingredients like cannellini beans, green peas and Hemp Hearts. The lemony dressing is rich and flavorful with just the right amount of zest while an extra boost of flavor comes from the raisins, fresh parsley and scallions.

Added bonus, white rice only takes about 15 minutes to cook so tossing this rice salad together doesn’t take much time at all!

You can serve it as a vegetarian main (perfect for Meatless Mondays) or as a side dish with your protein of choice. I bet it’d be delicious alongside this grilled rosemary chicken. That said, if you are serving it as a main, there’s no need to worry about lack of protein because each serving has over 15 grams!

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