These Sweet Potato Breakfast Toasts are a healthy gluten-free breakfast alternative to traditional toast. Topped with creamy avocado, jammy eggs, and crunchy seeds, they’re nutrient-dense, easy to make, and perfect for meal prep.
Instead of traditional bread, thick slices of sweet potato are roasted until tender and slightly crisp around the edges, creating the perfect base for creamy avocado and perfectly cooked eggs.
Not only are these breakfast toasts naturally gluten-free, but they’re also packed with fiber, healthy fats, protein, and nutrients that help keep you satisfied throughout the morning. They’re simple enough for busy weekdays yet beautiful enough for weekend brunches. You know what I mean?
What (Exactly) Is Sweet Potato Toast?
Sweet potato toast is exactly what it sounds like—slices of sweet potato used as a replacement for bread. Once roasted, baked, or toasted until tender, they become the perfect base for both sweet and savory toppings.
They’re especially popular among those following gluten-free, grain-free, or Paleo lifestyles, but honestly, they’re so delicious that everyone can enjoy them. You don’t need to categorize them into any box other than real food gems.
Customize Your Toppings
Try adding:
- Smoked salmon
- Crumbled feta cheese
- Sliced radishes
- Microgreens
- Hot honey
- Hemp hearts
- Everything bagel seasoning
My hyper fixation with “sweet potato toasties” as I affectionately call them, started 10 years ago when I spent a month back home with the kids while helping around with my sister’s wedding. Ethan and Grace were 5 and 3 years-old; respectively. I recall going to the grocery store often (with my dad) and struggling to find good-quality gluten-free bread that didn’t taste like cardboard, said bluntly. I then decided to put potatoes to good use, I’d bake a big batch ahead of time and toast them for “fresh use” in the morning and go to town with my toppings. It worked. It was a win-win situation from both a taste & nourishment perspective.
Just make sure to buy a sweet potato that is both wide and long (and preferably somewhat flat). Most sweet potatoes will work; just don’t buy the monster ones that look like they’re growing two heads, OK? funny enough, when you eat organic… you’re more likely to find quirky, misfit looking vegetables. And guess what? I love funny-looking vegetables and always pick them up at farmers markets across Toronto. So here we go.. Give sweet potato toast a try, you will love!
Sweet Potato Toasts
Ingredients
- 1 large sweet potato
- 1 tbsp of your choice extra virgin olive oil, coconut oil, OR avocado oil
- sea salt and black pepper to taste
- 1/4 tsp of crushed dry oregano or rosemary (optional)
- 2 hard or soft boiled eggs
- 1 large avocado
- a squeeze of fresh lemon juice
- 1/2 tbsp sesame seeds
- pinch of chili powder (optional)
Instructions
- Preheat your oven to 375 F and line a baking sheet with parchment paper
- Over a cutting board, slice your sweet potato in half (vertically) and then slice each half lengthwise once or twice more depending on how thick the potato is.
- Add your olive oil, (or oil of choice) while on the cutting board and make sure you brush it on both sides. I sometimes use avocado oil and so I’ll spray each side.
- Bake them for about 30-35 mins, but always check them at the 20 minute mark. These bake much faster than a regular, whole sweet potato would.When I check them I sometimes flip them to the other side for even baking.
- In a bowl, mash the avocado with the fork and season with lemon, sea salt and black pepper. It’s sort of a humble, lazy guac. You could totally add tomatoes and onions.
- While the potatoes bake, boil some water and throw in your eggs. It takes me about 5 minutes for a soft-boiled egg and 7 plus minutes if you want a hard-boiled one.
- If you want your potato slices extra crispy: finish them off in your toaster in a low setting. Layer them off with guac, and then some egg slices. I finish it off by sprikling sesame seeds for a little crunch and chili powder for soft, subtle heat and flavor. Enjoy!
Notes: I like to roast a large batch of sweet potato “toast” slices in the oven & then reheat them in the toaster during the busy week. Works like a charm! Cooking them from scratch in a toaster takes forever, I strongly recommend roasting them in the oven, first.
By: Aleyda | The Dish On Healthy
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