Sweet Potato Toasts are a healthy, gluten free and grain free breakfast recipe that packs a punch of protein, vitamins, and minerals.

Sweet potato toasts on a plate topped with eggs and avocado

I audibly scoffed at the grocery store the other day, which I’m not proud of, but sitting there in the freezer case for nearly $7 was a bag of frozen, sliced sweet potatoes calling itself “sweet potato toast”. Excuse me, what?!

The more I thought about it the more I had to admit this was actually an ingenius idea. Instead of shelling out $7 for a bag of pre-sliced sweet potatoes though, I swung by the produce department and picked up a few fresh sweet potatoes for the fraction of the price, then sliced, toasted, and topped them at home.

Happy to report that Sweet Potato Toasts are not only TOTALLY legit but such a great idea for a healthy gluten free breakfast!

How to Make Sweet Potato Toasts

To make sweet potato toasts, slice fresh sweet potatoes into 1/4″ thick slices lengthwise then toast in the toaster oven. YES! Dial into the hottest, longest setting your toaster oven has to offer then toast the slices for 2-3 rounds, rotating between rounds, or until they’re tender, slightly caramelized, and golden brown. Sweet potato toasts aren’t crunchy like regular toast but they provide a sturdy base suitable for most any toppings, plus they’re a much healthier swap for regular/gluten free white bread.

Flavor and Topping Pairing Ideas

Mashed avocado, sauteed spinach, and eggs your way (as seen in these photos)
Peanut or almond butter and banana slices
Mashed avocado and sea salt
Cream cheese and jam
Black beans and Monterey Jack cheese

Equipment Needed

The good news is that, in addition to a toaster oven, the only other equipment you need to make sweet potato toasts is a cutting board and a sharp, good quality knife. No need to peel the sweet potatoes first. To give the sweet potato stability, cut off a small slice on the bottom then rest the sweet potato on the flat part before cutting into slices. Toast, top, devour!

Sweet Potato Selection and Storage Tips

Look for sweet potatoes that are fat but not longer than the opening in the toaster oven, and are uniform in size, ie not super thin at one end. I prefer sweet potatoes that are small to medium in size – not much bigger than my hand.
Slice off the pointy tips of the sweet potatoes, if they have them, as they can burn in the toaster oven.
Store unused slices of sweet potato in a Ziplock bag with the air pressed out in the refrigerator. The slices will stay fresh and ready to toast for 4-5 days if stored in this way.

Step 1: Slice the Sweet Potatoes

Start by slicing a sweet potato into 1/4″ thick slices.

Safety tip: Slice off a piece of sweet potato on one side then rest the sweet potato on this flat side while cutting into slices.

Step 2: Toast the Sweet Potato Slices

Toast the sweet potato slices on the hottest setting and longest duration your toaster offers, then flip and rotate the slices and toast again. Depending on your toaster, you may need to toast for a third time – usually for only half the duration as the previous two toasts.

Voila!!

As I mentioned, you can keep the extra slices of sweet potato in a Ziplock bag in the fridge so they’re handy and available to toast on the fly all week long.

Step 3: Add Your Toppings

For these photos I topped my sweet potato toasts with mashed avocado, sauteed spinach, and over easy eggs.

Start by adding a drizzle of extra virgin olive oil to a skillet over medium-high heat then add a huge handful baby spinach. Season with garlic salt then saute until the spinach has just wilted, 1-2 minutes, and remove to a plate.

Finally, cook 2 eggs to your liking (I went with sunny-side up,) then mash 1/2 avocado with garlic salt. Top the sweet potato toasts with the mashed avocado followed by the sauteed spinach and finally the eggs. Grab a knife and fork, and dig in!

I hope you love this healthy and easy gluten free breakfast idea – enjoy!