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Don't worry about taking the twist tie off the bread this morning because we are switching it out for sweet potatoes. You can make this quickly in the oven and it's the perfect way to use up left over sweet potatoes. Last night we made fries with half of a large sweet potato in our air fryer, and this morning we are slicing them up and popping them in the oven for breakfast. This also makes for a lovely brunch item or a healthy mid-day snack. The best part is that this is grain-free and gluten-free and filled with vitamins, fiber, and antioxidants. If you are seeking to be more intentional about your health, this is your breakfast answer!
Sweet potato toast can also be prepped the night before. Just bake according to the directions below, refrigerate overnight, and warm up in the microwave or in a skillet to get a little crisp back. And what I like most is that you can customize the toppings to suit your cravings. You can scroll down to see all the variations that I think would be delicious.
All this chit chat is making me hungry, let's fire up the oven!
Prep Time: 5 minutes
Bake Time: 20 minutes
Yields: 4-5 servings
Ingredients for the Toast
1 large sweet potato
Avocado or Olive Oil for cooking
Sea Salt
Ingredients for the Toppings
Spreads
Almond Butter
Cashew Butter
Mashed Avocado
Ricotta Cheese
Honey
Peanut Butter
Fig Jam
Fruits/Veggies
Sliced Apples
Sliced Bananas
Blueberries
Raspberries
Sliced Strawberries
Blackberries
Dried Cranberries
Microgreens
Dried Cherries
Raisins
Dried Dates
Sliced Cucumber
Sliced Red Onion
Sliced Tomatoes
Nuts/ Grains/ Seeds
Granola Mix
Hemp Seeds
Pumpkin Seeds
Almonds
Pecans
Sunflower Seeds
Chia Seeds
Flax Seeds
Proteins
Bacon
Sausage
Smoked Salmon
Egg
And don't forget to sprinkle with your favorite seasoning or spices!
Directions
1. Preheat the oven to 400 degrees
2. Wash and scrub the sweet potato, leave the skin on
3. Cut the ends off of the potato, then slice lengthwise into 1/4 inch thick pieces
4. Lay them evenly across a lined baking sheet
5. Rub each piece with avocado oil or olive oil and sprinkle with a bit of sea salt
6. Bake for about 15 minutes then flip them over and bake for another 15 minutes or until they are tender
Note: You want to be able to insert a fork through them but make sure they don't get too soft.
7. Take them out of the oven and top them using your favorites from the suggestions above
Note: You can also refrigerate them for up to 3-4 days
For mine, I went with almond butter and a berry mix. What would you choose for your sweet potato toast? Tell me in the comments!
Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media Facebook @HisGirlSunday or Instagram @steffani_hisgirlsunday.
For more resources on building Catholic tradition, check out the blog section of my website! If the liturgy is for you, then so is liturgical living.
