Sweet Potato Toast Variations (Printable)

Roasted sweet potato slices with endless topping combinations for a nutritious meal.

# What You'll Need:

→ Sweet Potato Base

01 - 2 large sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ Topping Options

04 - 1 avocado, sliced
05 - 1/2 cup cottage cheese
06 - 1/2 cup cherry tomatoes, halved
07 - 2 tablespoons peanut butter
08 - 1 banana, sliced
09 - 2 tablespoons granola
10 - 1 tablespoon honey
11 - 2 hard-boiled eggs, sliced
12 - 1 tablespoon chives, chopped
13 - 1/2 cup hummus
14 - 1/4 cup crumbled feta cheese
15 - 1/4 teaspoon chili flakes
16 - Fresh herbs such as parsley, cilantro, or basil to taste

# How To Make:

01 - Preheat the oven to 400°F.
02 - Slice sweet potatoes lengthwise into 1/4-inch thick slices.
03 - Brush both sides of each slice with olive oil and sprinkle lightly with salt.
04 - Arrange slices in a single layer on a baking sheet lined with parchment paper.
05 - Roast for 20 to 25 minutes, flipping halfway through, until fork-tender and lightly browned.
06 - Remove from the oven and let cool for 2 to 3 minutes.
07 - Top sweet potato slices with your choice of toppings. For savory options, try avocado with cherry tomatoes, cottage cheese with chives, hummus with feta, or hard-boiled eggs with herbs. For sweet options, use peanut butter with banana and granola, or cottage cheese with honey and fruit.
08 - Serve immediately while warm for optimal texture.

# Expert Advice:

01 -
  • It's naturally gluten-free and works for almost any dietary preference without feeling like you're missing out.
  • One base recipe opens up endless combinations, so you can eat the same thing every morning and never get bored.
  • The whole project takes about 35 minutes from raw potato to your plate, perfect for when you want something homemade but don't have all day.
02 -
  • If your sweet potato slices come out soft but not crispy enough, finish them in a toaster right before topping, which gives you that satisfying crunch without a second trip through the oven.
  • Let the roasted potatoes cool even slightly before topping, or everything warm will slide off; they stay warm enough to make the toppings meld together beautifully.
03 -
  • Don't skip the parchment paper; it prevents sticking and makes cleanup instant, which matters more than you'd think when you're hungry.
  • If your sweet potatoes are particularly thick or uneven, cut them slightly thinner than a quarter inch so they roast through without drying out the edges.
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