Basics: Sweet Potato Toasts (AIP/Vegan)

Sweet Potato Toast is gaining traction as a fun foodie trend that is inspiring the masses. A quick Google or Pinterest search brings up hundreds of tasty topping variations – try here and here for everyday delicious toppings ideas, here and here for AIP/Paleo toppings, and here for a tasty looking Vegan topping option to get you drooling – ahem, I mean started!

Toast Disclaimer: Sweet Potato “Toast” is not just like “toast”! Unfortunately, only bread can provide the type of toast you know and love! However, sweet potato “toast” creates a great vehicle for tasty toppings when you want something grain-free, nut or seed-free, or something softer than a cracker. The flavour is neutral enough to not take over a dish, while being delicious enough to blend beautifully with a wide range of your favourite toppings. So now you know!


Today, I am sharing the basic method of making sweet potato toast. You can use any sweet potato – orange, purple, white, Japanese – or even the humble baking potato (though sweet is tastiest!). I will leave the toppings to your creativity and palate, but have left some tantalizing links and ideas here to whet your appetite! Sweet potato toasts make an awesome base for fancy appetizers, so pull them out for your next dinner party too. Pinterest is your oyster if you’re looking for more topping inspiration!

Sweet Potato Toasts
1 sweet potato
oil for brushing (olive, avocado, coconut, bacon, etc.)

Toaster Method:
Slice sweet potato on a diagonal or lengthwise, 1/4″ wide. Place un-oiled slices in toaster like you would a slice of toast, and toast a few times more than you would a slice of bread in order to cook through.


Oven Method:
Place in a single layer on a baking tray and bake at 450F in oven or toaster oven for 20-25 minutes. Flip and bake another 20-25 minutes or until soft. I like them best when they are lovely and crispy on the edges, so I pop them under the broiler for a couple minutes each side after baking.

Allow to cool enough for handling, and eat topped with whatever you can think of – use as burger buns, top with nut butter, guacamole, prosciutto, herbed goat cheese, zucchini cheese and pickle, tuna salad, pesto, etc. They freeze fairly decently, so can be batch-prepped, or they keep for a few days in the fridge, though they do need to be re-toasted to avoid ending up with soggy “toast”.


*Pictured topping: prosciutto and avocado tzatziki

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