I have to admit, years ago when I first heard about sweet potato toast I was skeptical. How can a toaster magically turn a slice of sweet potato into toast? How wrong I was! Sweet potato toast has become a bit of a staple in my kitchen. It is incredibly delicious and super satisfying. Despite the name, it doesn't actually taste at all like toast, nor is it designed to replace or trick anyone into thinking they are eating real bread - it is completely different in its own right. Don't get me wrong, I love a good slice of fresh sourdough toast but sweet potato toast is the perfect addition to your repertoire when you fancy something light and comforting and it always leaves me feeling really amazing after I eat it.
Sweet potato toast makes an excellent base to a delicious brunch or lunch. It is so simple to make and consists of just thinly sliced sweet potato... that's it! Sweet potato is a very antioxidant rich, nutrient-dense starchy root vegetable. It's natural sweet taste can be very helpful in taming that out of control sweet tooth!! It's loaded with fibre, which is hugely important for our gut health and digestive function and it's a great source of vitamins and minerals, like vitamin A, which helps to keep our immune system and eye health in check. Sweet potatoes provide a slow-release of energy and have a beneficial impact on our brain function, heart health and reproductive system.
I have included my three favourite ways to enjoy this toast in this recipe, but feel free to get as creative as you like with your toppings and make it your own.
TOP TIP: Slice up a big batch of sweet potatoes and keep in the freezer so that you can just grab a slice to toast as and when you need it. It's a much better way to keep it fresh than leaving half a sweet potato in the fridge for days, losing its vibrancy.
1 large sweet potato
- Cherry tomatoes (quartered) tossed with finely chopped garlic, extra-virgin olive oil, a splash of balsamic vinegar, pinch of salt, good-quality feta and freshly ground black pepper
- Rocket and sliced avocado with a squeeze of lemon, drizzle of extra-virgin
olive oil and a sprinkling of salt and red pepper flakes (add a poached egg for a boost of protein)
- Almond butter with sliced banana and cacao nibs
MAKES: APPROX 5 PIECES OF TOAST TOTAL TIME: 10-20 MINS
First, wash and slice the sweet potato (lengthways if you want long pieces or widthways to get small rounds) into even slices about ¼-½ inch thick. You may need to cut off any knobbly ends so they don't burn in the toaster, depending on the shape of your sweet potato.
You can then either cook the toast in a toaster or an oven depending on your preference and toaster. Some toasters work better than others for this so you may need to experiment a bit.
Pop the raw slices of sweet potato into the toaster like you would a piece of bread and toast about 2-4 times until cooked through and turning golden brown.
Pre-heat oven to 200˚C/gas mark 6. Lay the sweet potato slices in a single layer on a baking sheet and cook for 15-20 minutes or so, until cooked through but holding their shape. You may then want to give them a blast in the toaster to get them nice and golden. You can keep any leftover cooked slices in the fridge and heat them in the toaster as and when you want to.
Top your toast with your chosen toppings, and enjoy!
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