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We have become obsessed with avocado toast in my house! As much as I love treating myself every once in a while, I try to avoid bread and grains for the most part. Recently, I have been experimenting with using sweet potato as the toast instead of bread. It is delicious and your toppings are not limited to avocado. Here we have tried it with 3 different toppings. Each are healthy and nutritious.

Sweet Potatoes are are a great sub for bread and a magical starchy vegetable. The are full of fiber and a great source of B and C Vitamins. They also have beta-carotene, which is an anti-oxidant and gets converted to Vitamin A once you eat it! It is better to leave the skin on the sweet potatoes for maximum nutrients.


1 sweet potato, washed, not peeled and sliced into several 1/4 inch thin slices

1 tbsp olive oil

Preheat oven to 400 degrees. Place sweet potato slices on a baking sheet, and rub both sides with olive oil. Roast in the oven, flipping after 5-7 minutes and cook until both sides are brown and slightly crisp.


Avocado Toast: Mash 1 avocado with the juice of 1/2 lime and salt and pepper. Top with Arugula, and crushed red pepper.

Almond Butter, Strawberry Chia Jam and Bananas on Sweet Potato Toast:

Spread 1 tbsp. almond butter on the sweet potato toast, then top with 1 tsp. Strawberry Chia Seed Jam (see Wellness Blog for this recipe), then top with 1/2 banana, sliced.

Scrambled Eggs and Spinach on Sweet Potato Toast:

Crack 2 eggs in a bowl and beat them with a fork. Add 1tsp. olive oil to a medium fry pan over medium heat. Add a handful of spinach and cook until slightly wilted. Add the eggs. Scramble until cooked and mixed well with the spinach. Place on top of the sweet potato, and sprinkle with salt, pepper and hot sauce!

Share your favorite or other creative toppings for sweet potato toast!