I’m sure you know by now how much I love sweet potato toast. I think it’s a great option for breakfast or lunch and can be an easy thing to throw together during the week. The best part is that you can prep the part that takes the most time—the toast! I will do this on Sunday to prepare for the week and then store the “toasts” (without toppings, of course) in the fridge in my stasher bags (love these for storing foods like this!). I want to walk you through step by step how easy it is to make these, prep them for the week and then easily pull out of the fridge when you need it.
To begin, choosing the right sweet potato is key! Find one that is round and a little thicker so that your slices can come out evenly. Wash the sweet potato. Cut the ends off the sweet potato, then cut the sweet potato in half. Cut a slice on each side of the sweet potato until you get 3-4 slices (depending on the size of the sweet potato).
Lay toast on a sheetpan and spray avocado oil spray (I love this one!) + sea salt & pepper on top.
Preheat the oven to 400 degrees. Place in the oven for 15-17 minutes on each slide. So 30-34 minutes total!
Once you’ve made the sweet potato toast, you’ll want to store them if you’re not eating them all right away! I love using my stasher bags to keep them fresh for a couple days. Be sure to wait until they are cooled down to store! Once you’re ready to eat them, you can pop them in the toaster to reheat.
Now for the best part! The endless toppings for sweet potato toast:
- Nut butter, Banana and a drizzle of honey
- Mashed avocado and hardboiled egg
- Vanilla yogurt with berries and hemp seeds
- Mashed avocado with tomatoes and balsamic vinegar
- Cottage cheese with berries
- Tuna and cheese (even better if you make it melty!)
- Chicken salad, curry chicken salad or salmon salad
- Cream cheese & lox
Let me know if you try any of these! xx
until next time...
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