I Tried Sweet Potato Toast for the First Time and It’s Safe to Say I’ve Been Missing Out
I don’t eat breakfast every day, but when I do? I know I can always count on a good, old-fashioned slice of toast. More than the bread itself, I adore the versatility of my go-to breakfast. Some days, I top sourdough with a runny egg, avocado, and arugula. Other times, I just stick with regular bread and butter. Either way: The bread always ends up being a vessel for whatever sounds good at the time.
I try to keep a loaf of sourdough on hand for a quick brekky or snack. The problem? My kids have taken a liking to it recently, which means by the time I think of making breakfast, only the butt of the bread is left. Listen, I don’t discriminate when it comes to toast. But if I’m really hungry, I need another option — one my kids won’t steal. Enter my new favorite breakfast: a nutritious take on toast that might just blow you away with its ease and versatility.
Back in May, @avas.acai — an Instagrammer known for simple vegetarian recipes — posted a Reel about air-fried sweet potato toast, and it went viral, fast. The idea is to slice a sweet potato in the shape of bread, then either pop it in the toaster or air fry it and top it with your go-to accoutrements. It looked easy enough, and I happened to have an air fryer and sweet taters on hand, so I tested it out three different ways. (Spoiler alert: My picky-eating kids are missing out.)
How to Make Sweet Potato Toast
As long as you’ve got the ingredients and equipment, sweet potato toast is a breeze to make. All you’ll need is a large sweet potato; olive oil or olive oil spray; an air fryer, toaster, or oven; and your desired toppings.
To transform the potato into toast, slice it thinly (the thicker the slice is, the longer it’ll take to cook). You can leave the skin on like Ava did in the video, or take it off before slicing if you want. Next, coat the slice in a layer of olive oil and sprinkle it with salt if desired.
Theoretically, you can toast the slice like you would bread, but it might take a while. Ava (and I) recommend using an air fryer if you have one — otherwise, you could roast the slices in your oven. Either way, cook at 350°F for at least 10 minutes. If you do a few slices at once, you’ll probably need more time, so you’ll want to check on them and flip as needed. Remove from the oven or air fryer when they’re tender.
Then comes the fun part: Top your sweet potato toast with whatever sounds good. Here are a few ideas to get you started:
- A fried egg
- Avocado and pepitas
- Goat cheese, arugula, and a drizzle of maple syrup
- Nutella and banana slices
- Peanut butter and honey
- Hummus and cucumber
- Yogurt and berries
- Cream cheese and jam
- Butter and a dash of cinnamon
Really, whatever you have on hand should work. That’s the beauty of sweet potatoes: You can make them sweet, savory, or anything in between, and you know they’ll still taste amazing. You could even DIY a sandwich with two slices — whatever suits your fancy!
My Honest Review of Sweet Potato Toast
I tried my sweet potato toast three ways — made all at the same time in my air fryer. First, I lined my air fryer with foil for easy cleanup (my favorite hack). After oiling up the sweet potato slices, I put them inside and set the temp to 350. Five minutes in, I flipped them, and I knew right away they’d need more time, probably because I had put three in. Fifteen minutes in, they were totally tender and a little burned on the outside (that’s how I like my sweet potatoes). The process was super easy; It took a little longer than making toast, but the extra nutrition was totally worth it, IMHO.
I made three different types of sweet potato toast to get a feel for which flavor I’d like best. First, I made a savory avocado sweet potato toast with red pepper flakes and salt. For a sweet option, I made a slice with Nutella and coconut bits from Trader Joe’s. I kept the third one simple, adding just butter and cinnamon.
Honestly? Each slice was a 10/10. I’m a savory person in general, so I’m definitely going to be making the avocado one on the regular. I liked it with sea salt and red pepper flakes, but you could also add an egg or use Everything But The Bagel seasoning, like Ava does. (I didn’t have any on hand.)
The cinnamon and butter one was my next favorite. It was super simple but satisfying, like cinnamon sugar toast. It reminded me of candied yams! If you’re really in the mood for something sweet, then you’d probably love adding Nutella or peanut butter, plus banana or coconut. It took a second for me to get used to the sweet potato flavor, admittedly, but in a way it ended up reminding me of the sweet potato and marshmallow dish I used to have at Thanksgiving.
TLDR: If you like sweet potato and toast, add whatever you think tastes good, and you’ll be a happy (and nourished) camper.
If I Make Sweet Potato Toast Again
My only complaint? As convenient as this recipe is, it’s just not as speedy as making toast. Next time, I might try roasting several sweet potato slices in the oven, keeping them in the fridge, and microwaving or air-frying one briefly to save time in the morning. I’ll report back!