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
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.
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!
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Sweet Potato Toasts
Get your day started with Sweet Potato Toasts! This healthy, gluten-free breakfast recipe packs a healthy punch of protein, vitamins, and minerals.
- 1 small sweet potato, cut lengthwise into 1/4" slices
- 2 eggs
- 1/2 avocado
- 1 giant handful baby spinach
- evoo, garlic salt, seasonings
- Add a sweet potato slice to each toaster slot then toast on high for the longest duration offered by your toaster. Flip and rotate the sweet potato slices then toast again on high and for the longest duration. If the sweet potato slices aren't tender by this point, flip and rotate once more then toast a third time (might only need half the duration as previous rounds.) Top toasted sweet potato slices with avocado mashed with a little garlic salt then set aside.
- Meanwhile, place a small skillet over medium-high heat then add a drizzle of extra virgin olive oil. Add baby spinach then season with garlic salt and saute until tender. Place on top of mashed avocado.
- Turn heat down to medium then cook eggs to your liking - sunny side up, fried, scrambled, etc - seasoning with the seasoning of your choice (I used steak seasoning but garlic salt and pepper is just fine!) Place eggs on top of spinach then serve.
- Keep extra sliced sweet potato slices in a ziplock bag in the refrigerator for easy sweet potato toasts during the week!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.