Sweet Potato Toast
Breakfast
Ingredients:
- 130 g (1 large) sweet potato
- 5 ml (1 tsp) olive oil
- 1 pinch salt
Equipments:
- Toaster or toaster oven
- Cutting board
- Sharp knife
- Pastry brush
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
Servings 1 serving (plain) Calories 80 Carbohydrates 18g Fat 1g Fiber 3g Protein 1.5g
Monounsaturated 0.7g Polyunsaturated 0.1g Saturated 0.1g Trans 0g
Vitamin A 480mcg Vitamin C 12mg Vitamin D 0mg
Calcium 30mg Iron 0.6mg Potassium 340mg
Cholesterol 0mg Sodium 75mg Sugar 4g Vitamin B6 0.2mg Beta-carotene 5mg
.svg){kind=small}
.svg){kind=small}
Instructions:
- Slice the sweet potato
Cut the sweet potato lengthwise into slices about 0.5–1 cm (¼–⅓ inch) thick. Aim for even slices so they toast at the same rate. You should get 4–6 slices depending on the size of the potato. No need to peel — the skin crisps up nicely and holds everything together. - First toast cycle
Place the slices directly in the toaster slots (standing upright) or in a toaster oven. Toast on the highest setting. For a standard toaster, you will need 3–4 cycles total — the slices won't be done after one. For a toaster oven, toast at 220°C / 425°F for 8 minutes, then flip. - Keep toasting until done
Repeat 2–3 more toaster cycles (or another 8–10 minutes in a toaster oven), flipping between rounds. The toast is ready when the outside is golden with lightly crisped edges and a knife slides through the thickest part without resistance. It should feel tender inside but hold its shape. - Brush and top
While still warm, brush lightly with olive oil and a pinch of salt. Add your toppings immediately and serve.
Notes: Slice thickness is everything — too thin and the slice turns floppy, too thick and the center stays raw. The sweet spot is right around ½ cm. A regular toaster works perfectly, just run it 3-4 times on the highest setting. A toaster oven gives more control and is better for thicker slices.
Storage: Toasted slices keep in the refrigerator for up to 3 days. Reheat in the toaster for one cycle before adding toppings.
Swaps: An air fryer works beautifully at 200°C / 400°F for 12-15 minutes, flipping halfway, if you prefer it over the toaster.
Tips: Topping ideas include avocado, flaky salt, and chili flakes for savory; almond butter, sliced banana, and cinnamon for sweet; or hummus with cucumber and za'atar, peanut butter with raspberry jam, or tahini with honey and sesame seeds.
Sweet Potato Toast
Ingredients:
- 130 g (1 large) sweet potato
- 5 ml (1 tsp) olive oil
- 1 pinch salt
Equipments:
- Toaster or toaster oven
- Cutting board
- Sharp knife
- Pastry brush
Features:
Instructions:
- Slice the sweet potato
Cut the sweet potato lengthwise into slices about 0.5–1 cm (¼–⅓ inch) thick. Aim for even slices so they toast at the same rate. You should get 4–6 slices depending on the size of the potato. No need to peel — the skin crisps up nicely and holds everything together. - First toast cycle
Place the slices directly in the toaster slots (standing upright) or in a toaster oven. Toast on the highest setting. For a standard toaster, you will need 3–4 cycles total — the slices won't be done after one. For a toaster oven, toast at 220°C / 425°F for 8 minutes, then flip. - Keep toasting until done
Repeat 2–3 more toaster cycles (or another 8–10 minutes in a toaster oven), flipping between rounds. The toast is ready when the outside is golden with lightly crisped edges and a knife slides through the thickest part without resistance. It should feel tender inside but hold its shape. - Brush and top
While still warm, brush lightly with olive oil and a pinch of salt. Add your toppings immediately and serve.
