These baked sweet potato toast have everything. They are a whole, nutrient-dense food. They are low in calories, high in fiber, an extremely important source of Vitamin A (1) because they contain high levels of beta-carotene, and they also contain a significant amount of magnesium. If on top of that you add healthy toppings you are getting an amazing, colorful, nutritious and original breakfast.
If you want more recipes with sweet potatoes, I have published my delicious stuffed sweet potatoes recently 🙂
Let’s go!
Gluten-free, Nut-free, Sugar-free, Vegan
Time: 20 min
Yield: as many as you want
Ingredients
Sweet potatoes
Toppings of your choosing. The options pictured are:
1. Avocado, radish, parsley, chili flakes
2. Peanut butter, blueberries, cinnamon, shredded coconut, and hemp seeds.
3. Almond butter, raspberries, dark chocolate, and chopped almonds
Directions
1. Preheat oven to 180C. Carefully slice the sweet potato lengthwise down the middle with a sharp knife. Get slices of about 1cm thick. I like mine with the skin but you can also peel it if you prefer. Each sweet potato should yield about 4 or 5 toasts but it will depend on the size of yours.
2. Spray sweet potato slices with a little bit of oil (avocado oil, or olive oil)
3. Place a wire rack on a large rimmed baking sheet. If you don’t have you can use a wire rack on top of a normal tray.
4. Bake for 15-20 minutes, until potatoes are fork-tender, but not completely cooked or soggy.
5. Remove from the oven, and cool on a cookie rack before adding toppings
By the way…
You can store leftovers in an airtight container but don’t store with the toppings or they will become soggy. It will last you 3 to 4 days in the fridge. All you have to do when you are ready to eat them is place them in the toaster for about a minute (reheat option better).