Pin I discovered sweet potato toast during a busy morning when I realized I had no bread but a surplus of sweet potatoes. The first batch was a revelation—crispy edges, tender center, and infinitely adaptable. Now it is my go-to when I want something that feels like comfort food but actually fuels me properly. My toddler calls them orange sunshine platforms, which is honestly the best description I have ever heard.
Last winter, I hosted a brunch and set up a sweet potato toast bar with bowls of toppings. Friends who claimed they hated sweet potatoes ended up going back for thirds. The best part was watching everyone combine flavors I never would have thought to pair—someone put peanut butter and sliced cherry tomatoes together and swore it was genius. That is the magic of this recipe, it invites experimentation and rewards the brave.
Ingredients
- Sweet potatoes: Large and straight ones slice more evenly into toast-shaped planks, and scrubbing well keeps the skin on for extra fiber
- Olive oil: A light coating helps the edges crisp up beautifully without making the toast greasy
- Salt: Just enough to enhance the natural sweetness without overpowering your toppings
- Avocado: Creamy and rich, pairs perfectly with cherry tomatoes or a sprinkle of everything bagel seasoning
- Cottage cheese: Adds protein and a mild tang that balances the sweet potato beautifully
- Peanut butter and banana: The classic sweet combo that turns this into a treat that feels indulgent but is actually nourishing
- Hummus and feta: Mediterranean flavors that make this feel substantial enough for a light lunch
- Hard-boiled eggs and chives: Protein-packed perfection that keeps you satisfied for hours
Instructions
- Get your oven ready:
- Preheat to 400°F with a rack in the middle position so the sweet potato slices cook evenly and get those golden edges we are after.
- Slice your platforms:
- Cut the sweet potatoes lengthwise into planks about 1/4 inch thick—too thick and they will not crisp up, too thin and they will fall apart.
- Coat for crispiness:
- Brush both sides with olive oil and sprinkle lightly with salt, then arrange them in a single layer on parchment paper so they do not steam.
- Roast to perfection:
- Bake for 20 to 25 minutes, flipping halfway through, until they are fork-tender and have those appealing browned spots.
- Cool slightly:
- Let them rest for a few minutes so they firm up a bit—toppings will stay put better on warm toast that is not piping hot.
- Top creatively:
- Pile on your chosen combinations while the toast is still warm, and serve immediately for that perfect crispy-tender contrast.
Pin This recipe became a household staple during a month when we were trying to cut back on processed grains. I expected resistance, but these colorful toasts made breakfast feel special again. The morning my usually picky eater asked for seconds with hummus and everything bagel seasoning was a personal victory I still think about.
Making It Your Own
The beauty of sweet potato toast is how forgiving it is with toppings. I have found that creamy elements like avocado, cottage cheese, or nut butter need something crunchy for contrast. That is why granola, sliced radishes, or toasted nuts work so well as finishing touches. Do not be afraid to mix sweet and savory either—a drizzle of honey on a cheese-topped toast can be surprisingly delightful.
Storage Solutions
I always roast a double batch because these keep beautifully in the refrigerator for up to five days. Just let them cool completely before storing in an airtight container with parchment paper between the layers. When you are ready to eat, pop them in the toaster for a minute to recrisp the edges. This makes weekday mornings feel almost like a treat rather than a rush.
Serving Ideas
These work for any meal, which is why they have become my secret weapon for feeding people at odd hours. Set out a variety of toppings and let everyone build their own creation. It turns eating into an activity and ensures everyone gets exactly what they are craving.
- Keep some plain roasted slices in the freezer for emergency toast needs
- Serve alongside scrambled eggs for a breakfast that feels extra substantial
- Pair with a simple green salad to make it a complete light meal
Pin There is something deeply satisfying about food that is both playful and nutritious, and sweet potato toast hits that sweet spot every time. However you top it, enjoy the crunch.
Recipe Q&A
- → How do I slice sweet potatoes for toast?
Cut sweet potatoes lengthwise into 1/4-inch thick slices using a sharp knife. Consistent thickness ensures even cooking and prevents some slices from burning while others remain undercooked.
- → Can I make these ahead of time?
Roast sweet potato slices up to 3 days in advance and store in an airtight container. Reheat in a toaster or oven at 350°F for 5 minutes to restore crispiness before adding toppings.
- → What are the best savory toppings?
Sliced avocado with cherry tomatoes, cottage cheese with fresh chives, hummus topped with crumbled feta and chili flakes, or hard-boiled eggs with herbs all create satisfying savory combinations.
- → How do I make them extra crispy?
After roasting, place sweet potato slices in a toaster for 1-2 minutes to achieve extra crunch. Alternatively, increase oven temperature to 425°F during the last 5 minutes of roasting.
- → Are these suitable for meal prep?
Absolutely. Roast a batch of sweet potato slices on Sunday and store them in the refrigerator. Throughout the week, simply reheat and add fresh toppings for quick breakfasts or snacks.
- → Can I use other vegetables?
While sweet potatoes work best due to their natural sweetness and sturdy texture, you can try butternut squash slices or large zucchini rounds, though cooking times may vary slightly.