Sweet Potato Toasts- 4 Ways
Have you heard all about the sweet potato toast craze?! It’s totally the new (old) thing and I am definitely on board. Not only because it’s delicious and plant based, but it also allows me to be creative, and never gets old because the topping combinations are endless! I’ve made them in the past, but have a few new tricks I’ve learned this time around that made them easier + tastier. Let’s take a closer look. Literally.
So this one I slathered some So Delicious coconut non-dairy yogurt on top, then added sliced pear + allspice + walnuts. I added the star anise just for show. If you’re not vegan, you could certainly drizzle some honey over top too!
It’s hard to decide, but this one may have been my favorite. I spread some almond butter on top, then added fresh blueberries and pomegranate seeds! That’s it!
This one was delicious too. See, I can’t really pick a favorite haha. I topped this slice with chocolate hazelnut spread + fresh banana slices + granola and freeze dried strawberries. Yum.
Last, but not least, this one was more of a savory combination. I topped the toast with avocado + fresh radish slices, then drizzled some olive oil and sprinkled some red pepper flakes + vegan parmesan cheese over top.
Ok, so now you’re mouth is watering, and you’re wondering what the tricks are so that you can go make these! Here’s what I learned:
- Use a mandoline slicer. This allows for easier (and safer) slicing and it also allows you to slice thinner and more equally. Last time I cut the sweet potatoes with a knife and they were much thicker slices and it was a lot more of a hassle.
- Bake your sweet potato slices before you toast them. I skipped this step last time I made them and I ended up having to toast the slices numerous time and they still came out a bit raw tasting. Much better this time.
- Slice up a couple or a few sweet potatoes at a time, bake, and then store the extra slices in your fridge once they are completely cool. This way you have an easy breakfast the rest of the week.
- Store the leftover slices in a glass container to avoid excess sweating.
Try it out! And as always, I’d love to see your versions of my recipes! Tag me in your sweet potato toasts on Instagram @HealthyLittleVittles or use the hashtag #vittlemethis
** tips and toasts adapted from The Real Food Dietitians
Sweet Potato Toasts- 4 Ways
Ingredients
- 2 sweet potatoes
- toppings of your choice!
1
- non-dairy yogurt
- 1 pear
- allspice
- honey, (if not vegan)
- walnuts
2
- almond butter
- blueberries
- pomegranate seeds
3
- chocolate hazelnut spread, (Nativa)
- 1/2 banana , (sliced)
- freeze dried or fresh strawberries
- granola
4
- 1/2 avocado
- radish
- red pepper flakes
- olive oil
- hemp seeds, (optional)
- vegan parmesan cheese
Instructions
- Preheat your oven to 350 degrees
- Slice your sweet potatoes with the mandolin slicer to be about 1/4 inch thick
- Place a wire baking rack on top of a large baking sheet and then place each slice on the wire rack
- Bake for 20-25 minutes until they start to get soft but not too soft (because then it'll be harder to toast them)
- Toast each slice, then top with desired toppings. Store the extra slices in a glass container in the fridge after they have cooled completely
Notes
** Adapted and inspired by The Real Food Dietitians
The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. Read the health disclaimer for more information.
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About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
Aww amazing!!! I’ve loved following your blog – your amazing recipes (many of which I’ve tried and loved!), beautiful photos and refreshing writing! I’m looking forward to your new cookbook – what an awesome work! Congratulations!
Aw thank you so much for your kind comment, that really means a lot to me and I am so glad you like my recipes! You made my day!
These toasts are SO beautiful! Cannot wait to make these. Version 3 is calling my name!
Thanks so much Laurel! I had a hard time deciding which I liked best, 3 is definitely a good choice!
I didn’t know what to make for breakfast but saw this and next thing I know I’m eating a sweet potato toast variety plate! lol. Not as pretty as yours!
Thank you for your kind comment Caitlin! I’m so glad you liked your sweet potato toasts! I so struggle with what to make for breakfast, which is why I love these so much! ??
OMG! This sounds so delicious, such a creative recipe, I am a fan of sweet potatoes, but have never thought of using them like this! This is incredible 🙂
I’m so glad you like this recipe! ? it’s simple, healthy and yummy!! And so much fun with all the toppings. I hope you enjoy it, and thank you for your kind comment!
These all look AMAZING! I never thought of using freeze-dried strawberries so will definitely have to try that one out!
Thanks so much! They were so yummy! I actually didn’t have fresh strawberries, so that’s where the freeze dried strawberries came in haha but it ended up being so delicious! Thanks for your kind comment! 🙂