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+ servings
Sweet Potato Toast with toppings

How to Make Sweet Potato Toast

How to Make Sweet Potato Toast for an easy gluten-free option from breakfast to dinner! Use your favorite toppings. Vegan.
Course Appetizer, Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 serving
Calories 416kcal
Author Tessa


Sweet Potato Toast

  • 1 large sweet potato
  • 1 tablespoon olive oil, coconut oil, or avocado oil optional

Optional Topping Combinations:

    Everything Bagel Avocado Sweet Potato Toast

    • mashed avocado
    • everything bagel seasoning

    Strawberry and Yogurt Sweet Potato Toast

    • sliced fresh strawberries (or other berries)
    • dairy-free yogurt or cow's milk yogurt

    Peanut Butter and Bananas Sweet Potato Toast

    • creamy peanut butter
    • sliced bananas
    • honey or maple syrup
    • ground cinnamon

    Pineapple Pecan Sweet Potato Toast

    • almond butter
    • chunked or crushed pineapple
    • chopped pecans
    • maple syrup


    • Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
    • Cut off the ends of the sweet potato. Carefully slice sweet potato lengthwise into about ½ inch slices. Place slices in an even layer on prepared baking sheet. If using an oil (not necessary), use a pastry brush to lightly brush on top of sweet potato slices.
    • Bake for 20 minutes. Test for doneness by piercing with a fork. Top with preferred toppings and serve immediately.
      Or, allow to cool completely then store in an airtight container for 4-5 days. Reheat in the toaster or toaster oven (on medium). If reheating in the regular oven, preheat the oven to 300 degrees Fahrenheit and then reheat for 10 minutes.


    Calories: 416kcal | Carbohydrates: 68g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 187mg | Potassium: 1146mg | Fiber: 10g | Sugar: 14g | Vitamin A: 48236IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 2mg