Pin I discovered sweet potato toast by accident one morning when I had a half-used potato sitting in my crisper drawer and absolutely no regular bread in the house. Instead of running to the store, I grabbed a knife and sliced it thin, tossed it in the oven, and what emerged twenty minutes later was something crispy, naturally sweet, and infinitely more interesting than what I'd planned to eat. Now I make it intentionally, especially on mornings when I want something that feels like breakfast but doesn't require much thinking.
My partner once made this for a lazy Sunday brunch with whatever we could find in the fridge, and a friend who showed up unexpectedly ended up staying for three hours because we kept trying new topping combinations. It became one of those meals where people linger at the table, talking and eating and reaching for just one more bite. That's when I realized this wasn't just a quick breakfast hack anymore.
Ingredients
- Sweet potatoes (2 large): The foundation of everything here, and picking ones that are roughly the same size means they'll finish cooking at the same time.
- Olive oil (1 tbsp): Just enough to help them crisp up in the oven without making them greasy.
- Salt (pinch): A small amount before roasting brings out the natural sweetness better than you'd expect.
- Avocado (1, sliced): Creamy and rich, it pairs beautifully with the warm potato base.
- Cottage cheese (1/2 cup): Tangy and satisfying, it adds protein without heaviness.
- Cherry tomatoes (1/2 cup, halved): They burst slightly when warm and add brightness to savory combinations.
- Peanut butter (2 tbsp): Nutty and thick, perfect for sweet versions or if you want something more substantial.
- Banana (1, sliced): Soft and naturally sweet, it melts slightly on the warm toast.
- Granola (2 tbsp): Adds the crunch element that keeps things interesting texture-wise.
- Honey (1 tbsp): A drizzle at the end catches the warmth and becomes almost syrupy.
- Hard-boiled eggs (2, sliced): Protein-packed and they look beautiful arranged on top.
- Chives (1 tbsp, chopped): Oniony and fresh, they brighten up savory plates.
- Hummus (1/2 cup): Creamy and earthy, it's a wonderful base for Mediterranean-style toppings.
- Feta cheese (1/4 cup, crumbled): Salty and tangy, it cuts through richer toppings perfectly.
- Chili flakes (1/4 tsp): Just a whisper of heat that nobody expects but everyone loves.
- Fresh herbs (parsley, cilantro, basil, to taste): These change everything depending on what you grab, so don't skip them.
Instructions
- Heat your oven and prep the potatoes:
- Set the oven to 400°F and while it warms, scrub your sweet potatoes under cold water until the skin is clean. Slice them lengthwise into quarter-inch thick pieces, aiming for slices that are sturdy enough to hold toppings but thin enough to get tender inside and crispy at the edges.
- Oil and season generously:
- Brush both sides of each slice with olive oil and give each one a light sprinkle of salt. The oil is what creates that golden crust, so don't be shy, but don't drown them either.
- Roast until they beg to be eaten:
- Spread the slices in a single layer on a parchment-lined baking sheet and roast for 20 to 25 minutes, flipping them halfway through. You'll know they're ready when a fork slides through easily and the edges have turned brown and crispy.
- Cool for just a moment:
- Pull them out of the oven and let them sit for a minute or two so they're still warm but not so hot that your toppings slide right off.
- Build your plate however you want:
- This is where the fun happens—pile on whatever combination calls to you. Savory morning? Go for avocado and tomatoes with a sprinkle of chives. Sweet tooth? Peanut butter, banana, and granola. You could also do cottage cheese with berries if you have them, or hummus with hard-boiled eggs and herbs.
- Eat while the warmth is still there:
- The best version of this toast is when the base is still hot and everything else is at room temperature, so get it to the table quickly and enjoy it immediately.
Pin There was a morning when I made this for my sister right after she'd decided to go vegetarian, and she teared up a little because she realized breakfast didn't have to mean sad compromises anymore. It's funny how something so simple can feel like a small act of kindness in your own kitchen.
The Art of Choosing Your Toppings
The beauty of sweet potato toast is that there's no wrong answer when it comes to toppings, but there is a rhythm to it. Think of it as building a small meal—you want something creamy, something fresh, and something that adds either crunch or sweetness depending on what mood you're in. Savory toppings work best when you layer them with intention, starting with a spread or sauce as your base, then adding texture, then finishing with fresh herbs or a pop of acid. Sweet versions need at least one element that breaks up the sweetness, whether that's the tang of cottage cheese or the bitterness of granola that hasn't been sugared to death.
When Sweet Potato Toast Became My Secret Weapon
I started making this whenever I had friends over for casual mornings because it looked impressive without requiring any real skill, and it proved to people that healthy food doesn't have to taste like you're punishing yourself. One friend asked me to teach her how to make it, and now she tells people it's her recipe, which makes me laugh every time. The real secret is that once you understand the basic concept—roasted potato, toppings, eat warm—you never need another breakfast idea again.
Storage and Make-Ahead Tips
The roasted sweet potato slices keep beautifully in the fridge for three or four days, which means you can make a big batch on Sunday and toast them back to life each morning. Just reheat them in the toaster for a minute or two to regain that crispy edge, or pop them in a hot pan if you want them softer. The toppings are best added fresh, but you can absolutely prep them the night before—sliced avocado, chopped herbs, everything ready to go so breakfast becomes a five-minute assembly.
- Store roasted slices in an airtight container and they'll stay crispy for days.
- If you're adding avocado, do it right before eating so it doesn't brown or get weird.
- Cottage cheese or hummus can be spread the night before, but fresh herbs should wait until the last moment.
Pin Make this whenever you need a meal that feels special but doesn't ask much of you. It's the kind of recipe that becomes part of your regular rotation without you even planning for it to happen.
Recipe FAQ
- → How thin should I slice the sweet potatoes?
Slice sweet potatoes lengthwise into 1/4-inch thick slices for the best texture. Too thin and they may burn, too thick and they won't become tender enough.
- → Can I make these ahead of time?
Roast the sweet potato slices up to 3 days in advance and store in the refrigerator. Reheat in a toaster oven at 350°F for 5-7 minutes to restore crispness before adding toppings.
- → What are the best savory toppings?
Savory options shine with smashed avocado and cherry tomatoes, cottage cheese with fresh chives, hummus topped with crumbled feta and chili flakes, or sliced hard-boiled eggs with herbs.
- → Which toppings work best for sweet versions?
Sweet combinations include creamy peanut butter with sliced banana and granola, cottage cheese drizzled with honey and fresh berries, or almond butter with cinnamon and apple slices.
- → How do I get extra crispy sweet potato toast?
After roasting, let slices cool completely, then pop them in a toaster for 1-2 minutes. This creates a crispy exterior while maintaining a tender center perfect for holding toppings.
- → Is this suitable for meal prep?
Absolutely. Roast a batch of sweet potato slices on Sunday, store in an airtight container, and assemble with fresh toppings throughout the week for quick, nourishing meals.