Sweet Potato Toast
No bread? No problem! Here's how to make sweet potato toast using roasted sweet potato slices, plus four delicious topping ideas.
- 1 sweet potato
- Avocado or olive oil
- Salt and pepper
Nut Butter Granola Sweet Potato Toast
- 1 Tablespoon creamy almond butter
- 1 Tablespoon granola
- 1 teaspoon hemp seeds
Apple Harvest Sweet Potato Toast
- 1 Tablespoon peanut butter
- 5-6 thin apple slices
- 1 teaspoon pumpkin seeds
- 1 teaspoon dried cranberries
- sprinkle cinnamon
Blueberry Ricotta Sweet Potato Toast
- 1-2 Tablespoons ricotta cheese
- 1 Tablespoon fresh blueberries
- Drizzle of honey
Avocado Sweet Potato Toast
- ¼ avocado mashed
- 1 fried egg
- 1 Tablespoon microgreens
- salt + pepper to taste
Pre-heat oven to 400°F. Wash and dry your sweet potato.
Cut sweet potato lengthwise into thin slices, about 1/4" thick. This is important as they need to be thin.
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.
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.
Remove from oven and top with your toppings of choice (see ideas above) and enjoy.
Serving: 1 slice | Calories: 201kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 391mg | Potassium: 155mg | Fiber: 2g | Sugar: 3g