The biggest advantage of using sweet potatoes as a bread substitute is the added nutrition! Sweet potatoes are a great option if you’re gluten or grain-free and want a little more fiber in your diet. Combine that with healthy toppings, protein, and a healthy fat and you have a nutrient packed and delicious meal or snack. You could go with any number of combinations! For a sweeter toast i've done almond butter, coconut butter, coconut yogurt topped with fresh fruit, nuts, seeds, etc. For a savory toast i've done avocado, egg, kimchi, chicken breast or basically anything you'd put on a normal piece of toast or sandwich!
Recently, I discovered my all time favorite way to spice up my savory sweet potato toast. I used Hope Foods Hummus as a spread and it was to die for! This morning I did a layer of Hope Foods Kale Pesto hummus, tahini marinated kale, avocado, fresh dill, and sesame seeds all on top of a slice of roasted japanese sweet potato toast.
When preparing your sweet potatoes, you want them to be thick enough that you can actually cut the sweet potato evenly, without them being too thin that they fall apart. I like to aim for 1/2 - 1 inch thick slices.
- 1 Large Sweet Potato
- Avocado oil, coconut oil, or ghee
- Sea salt and pepper
Preheat the oven to 400F and line a baking sheet with parchment paper.
Slice the ends of the sweet potato off, then cut it lengthwise into 1/2 - 1 inch thick slices. Arrange the slices in a single layer on the baking sheet and lightly coat with oil of choice.
Bake until the slices are tender, about 30 minutes, flipping half way through.
Top with toppings of choice. I layered mine with Hope Foods Kale Pesto Hummus, marinated kale, avocado, fresh dill and sesame seeds.
Store any leftover sweet potato slices in an airtight container in the fridge for up to a week. To reheat for an easy breakfast, simply pop them in the toaster or heat over the stove!