Simple and Delicious Sweet Potato Toast

Sweet potato toast

I’m not gonna lie, when I first saw people were subbing in slices of sweet potato where toast would normally go, I was a bit skeptical. My tongue was confused. For one thing, sweet potatoes and toast do not taste the same. Not even close to the same. Their flavors are in entirely different solar systems. AND, the texture! Basically the only thing these two have in common are their shapes when sweet potatoes are sliced like bread. So needless to say, I was not impressed.

However, as I began to see more and more people out there hopping on the sweet potato toast train, it became less and less weird in my mind. And, being a bread-free household, I had to admit I really missed my avocado toast (or what my mom refers to as the “Brendan Special” because my boyfriend made it for her one time and now she thinks he invented it). Mom, if you’re reading this, Brendan did not invent avocado toast, sorry.

So inevitably I decided I was gonna do it. Sweet potato toast, it’s time to make you mine. I went to the store and bought the most even, toast-like sweet potatoes I could get my hands on, but I was feeling very intimidated. For some reason all the sweet potatoes at my store were the size of Terry Crews’ head, so it was going to take some serious strength to cut these babies. And my fears were confirmed when it came down to the slicing. Thankfully, I managed to get about 1 and a half decent toast-like slices, while the rest were more like really ugly, long, sweet potato fries cut at weird angles. Whatever, still edible, just not pretty. So my conclusion thus far is that skinnier sweet potatoes are probably a bit better in this instance. And also BE CAREFUL!!!!! I want no fingers amputated in the process of making sweet potato toast. (I’ve since began using a mandoline slicer which works fabulously, so if you don’t have one but are a frequent sweet potato toast eater, I highly recommend!)

Okay. Time to bake these thangs. I always cook my sweet potatoes in the oven at 400 degrees F so I set the oven to 400 and put my first batch in with an open mind and a hungry stomach. I had no idea how long to cook them for, so I just kept blindly poking them with a fork every so often until I thought the right level of done-ness had been achieved. After much more experimentation, I’d say the best level of done-ness occurs around 18-20 minutes. It’s important not to overcook them or else you’ll end up with a bit of a droopy toast which is not ideal.

*Side note: these toasts are magical if you’re into meal prepping! Make a sweet potato or two worth of toasts and stick them in a tupperware and store them in the fridge. Then, when you’re ready for a toast just grab one out and pop it in the toaster and presto testo, you’ve got yourself (almost) instant sweet potato toast for those busy mornings when you’re rushing to get out the door but still want a delicious and nutritious breakfast.

Okay now where was I? Oh yeah, my first toasts were just coming out of the oven. I had almost two decent toast-like sweet potato slices so I was going to get two different tastes here. I knew I wanted to start off with the classic avocado toast with an egg and then maybe finish things off with a dessert toast if the first toast went over well with my taste buds.

It was time. I took my first bite. And…

(as you probably can guess because here I am writing a blog post about sweet potato toast)


Man oh man had I been missing out. All this time I’d been thinking it was going to be weird when I could have been relishing in the greatness that was sweet potato toast. What a mistake!!! Well, at least now I knew. And I definitely made up for lost time. I had an entire Terry Crews sized sweet potato worth of toasts that first day and another one the day after.

And, if you know me well you know I love my toppings. Well let me tell you what, the toppings game for sweet potato toasts are endless!!! You’ve got your classic avocado and egg, or what I made for my second toast which was peanut butter, banana, and honey. You could also do a jam and fruit, a different nut butter and fruit, hummus and balsamic, cream cheese, literally I could go on forever. IT ALL TASTES GOOD.

And not only does it taste good, but you’re getting rid of a carby, grainy, potentially gluten-filled processed food and replacing it which a whole food! Yay for plant-based eating!! Your body will be screaming hallelujah. And this is one whole food with some mighty good health benefits, might I add. Sweet potatoes are one of the best sources of beta-carotene and vitamin A which help fight the aging process while also being high in vitamin C, vitamin B, and nutrients such as manganese, copper, biotin, potassium, and fiber. So you’re going to be reaping a whole herd of health benefits (like anti-inflammatory effects and blood sugar regulation, just to name a couple) from simply replacing your toast with a slice of sweet potato! Boo-to-the-yah.

So here I am, living in a completely new world thanks to the wonders of sweet potato toast, adding to the countless testimonies preaching about how amazingly wonderful and nutritious sweet potato toast is. So if you were skeptical like me, I just wanted to let you know that this is trending for a reason. It’s freakin’ bomb. So give in to the hype and just try it. For me. And then you’ll know.

Simple and Delicious Sweet Potato Toast

  • Servings: 2-4
  • Difficulty: easy
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  1. Pre-heat your oven to 400 degrees F.
  2. While the oven is heating up, slice your sweet potato into slices a little less than ½ inch thick, being very careful not to slice yourself. I use a mandoline to make my slices.
  3. Put your sweet potato toasts on a parchment paper lined baking sheet and cook for about 18-20 minutes, or until they are fork tender.
  4. Poach your eggs. I poach mine in the microwave one at a time by putting an egg in a mug half full of water and 1 tbsp white vinegar and covering it with a microwave safe plate. Then I microwave it for about a minute and a half and repeat for the rest of my eggs.
  5. For the avocado sweet potato toast, I mash ¼ of an avocado and spread it on the sweet potato slice. Then I top it with an egg, salt, pepper, and a sprinkling of hemp hearts.
  6. For the dessert toast, I spread peanut butter on the sweet potato slice and top it with banana slices and a drizzle of honey.
  7. * Remember, this is your sweet potato toast so feel free to nix the toppings I’ve suggested and go with your own! Any fruit/jam/nut butter combo tastes spectacular. Please share what your favorite sweet potato toast toppings are using #bitesbybai, tagging me on Instagram or facebook, or commenting below, I’d love to try them!



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