We finally tried it, and boy are we excited for the possibilities that lie ahead. Yes, sweet potato toasts are a thing, and they are high on our list of favorite breakfast, or snack, options these days. A refreshing taste on the regular toasts, this method uses thinly sliced sweet potato as your vehicle and are more satisfying than any bread could be.
I’m not going to lie, I was skeptical at first. In fact, the most common cooking method uses a toaster (yes, you heard me right) and toasts the slices as you would a regular piece of bread. We opted instead to bake in the oven, partially because I doubted the validity of using the regular toaster, which I later debunked, but also because I wanted the coconut oil flavor cooked into the sweet potato. Boy was that a good decision if you have the time. If you use the regular toaster method (toasting the slices until they are cooked through but still firm-about two rounds), you cannot use oil because you may start a fire in your kitchen. This method is great when you are pressed on time and want a quick breakfast without having to wait for the oven to preheat. When toasting on a pan in your toaster oven or regular oven, painting each slice of sweet potato with oil is acceptable, and even preferable in our minds. The coconut oil is a fantastic flavor enhancer and fatty addition that pairs nicely with the starchy sweet potato.
After removing from the oven, we topped with mashed avocado, a fried egg, and some sliced up green onion. I couldn’t believe how tasty this combination was. After finishing the first piece, perhaps a bit too quickly, I proceeded to top the second and third slices with the rest of the avocado I had. I then ate one slice plain because coconut oil, salt, and sweet potato together is delightful in and of itself. After debating for not very long on whether or not I should have another, I decided to finish the last slice topped with almond butter, cinnamon, and coconut flakes. Dessert for breakfast anyone? Let’s put it this way: one sweet potato may only feed one person, so bare that in mind and make more if you’re serving others.
Still drooling over this more-than-satisfying breakfast, I am beyond excited to try this again and again with all different toppings and cooking methods. I am thankful to whoever came up with this, because it is to say the least, absolutely brilliant, and my new favorite breakfast option.
What You’ll Need:
- 1 sweet potato, sliced long ways 1/4 inch thick (leave the skin on, it tastes good!)
- coconut oil for brushing (optional)
toppings – whatever you want! we used:
- 1/4 avocado
- 1 pastured egg, fried
- 1 green onion, sliced
- sea salt and freshly cracked pepper
What to Do:
- Preheat oven to 400°.
- Slice sweet potato and brush both sides with coconut oil and sprinkle with salt. You don’t have to use coconut oil here. But it speeds up the cooking and adds a delicious flavor.
- Bake in preheated oven for about 10 minutes or until slightly soft. Do not over cook or else you won’t be able to pick it up!
- Alternatively you can just toast in a toaster until it is cooked through but still firm. About two rounds of toasting for us did the trick. Do not use oil if toasting in toaster!
- Top with mashed avocado, fried egg, sliced green onion, sea salt and freshly, cracked black pepper.
- Use extra avocado for the rest of the slices, or get creative and top with some nut butters or other favorite toppings.
Serves 1-2 depending on the size of your sweet potato