Sweet Potato Toasts Your Way

Serves: 2; Total Time: 10-20 minutes (choice of oven or toaster)

Recipe developed by: Shannon Costello, RDN, LD with CFW


Base Ingredient:

  • 1 medium sweet potato

Toppings & Spreads**

  • Mashed avocado spread 1
    • + Hemp or chia seeds
    • + Red pepper flakes
  • Tahini or nut butter of choice
    • + Sliced banana or fresh berries
    • + Ground cinnamon
  • Hummus spread
    • + Roasted sunflower or sesame seeds
    • + Seasoning of choice
  • Mashed avocado spread 2
    • + Hard fried egg
    • + Everything but the bagel seasoning
  • Reduced-fat cream cheese spread
    • + Low-sodium smoked salmon or canned salmon packed in water
    • + Dried dill, parsley, or black pepper

Preparation Instructions:

  1. Wash your hands thoroughly with soap and warm water.
  2. Preheat oven to 350 degrees F. Alternatively, you can use a traditional toaster or toaster oven.
  3. Using a very sharp knife, trim each end of the sweet potato. Carefully slice the sweet potato lengthwise into ¼-inch slices resembling a slice of toast. Oven: Place slices in a single layer on a baking sheet.
  4. Toast the slices. Oven: Bake for 5-10 minutes, or until slices are softened but not fully cooked. Turn on the broiler and let bake another 3-4 minutes until edges are crispy and start to brown. Toaster: Toast on high for about 5 minutes, or until mostly cooked through. You may need to toast a couple times depending on strength of toaster. While potatoes are toasting, prepare toppings.
  5. Once toasted, top with desired spreads and toppings. Use a variety as you will have multiple slices of toast. **Topping quantities are dependent on individual nutrition needs.
  6. Enjoy immediately! Serve with a side of eggs or oatmeal for breakfast; or pair with a soup or salad for lunch.

Why is this Shannon's favorite breakfast?

It's such a fun way to change up traditional bread toast. Sweet potatoes are a complex carb rich in vitamins A & C, potassium, iron and fiber. I love changing up the toppings and it's really simple to put together. Depending on my hunger levels, I eat them as is or pair them with eggs for breakfast or even a salad for lunch."