How to Make Sweet Potato Toast
We're diving in to How to Make Sweet Potato Toast today! Sweet potato toasts are easy to make, nutrient-dense, and there are so many options to shake up your toast topping game. They are a great fiber-rich, gluten-free, Whole30 approved, and vegan healthy toast replacement! PLUS, they are super easy to make!
Servings: 8 -10 pieces
Ingredients
- 2 large uniform sweet potato or yam
- 1 tablespoon avocado oil or spray
- 1 teaspoon salt
Instructions
- Preheat an oven to 425ºF and line a baking sheet with parchment paper.
- Scrub and wash and dry the sweet potato clean.
- Cut off the tips of the sweet potato.
- Using a knife (or alternatively a mandolin) slice the sweet potato into 1/4" thick pieces. Discard the end pieces that have the most bit of skin.
- Lay on parchment paper with room in between and either spray or brush avocado oil on both sides. Sprinkle with salt.
- Bake for 5 minutes, then flip and back for an additional 5 minutes. The sweet potato should be fully cooked through, meaning you can easily stick a fork through it, but not overcooked that it would fall apart when you picked it up.
- Either use immediately with toppings of choice, or cool completely before moving to an air tight container and storing in the fridge. Use within 3-5 days.
- To re-heat as needed for topping either stick it in a toaster, a toaster oven until hot and edges are crispy.
Notes
See post for inspiration on how to top your sweet potato toasts.
If topping and reheating outside of the home a toaster oven or microwave will work.