Sweet Potato Toast
Sweet potato toast is a fun way to switch up your meals with a healthier option. Plus, it’s easy to make, quick, and the toppings are endless.
Sweet potatoes are incredibly versatile and can be used several different ways, but making toast is a personal favorite. It’s a great way to add more vegetables to your plate without much effort and is also a nice way to switch things up.
The Best Sweet Potatoes For Making Toast
Because there’s such a wide variety of sweet potatoes, your toast results can vary depending on which kind you use.
The best sweet potato varieties for making toast are Japanese (purple skin with yellow/cream-colored flesh) and Hannah (tan skin with white-colored flesh). This is due to their higher starch content. More starch means more crispy toast deliciousness.
The orange flesh sweet potatoes will also work, but their overall texture will be softer and less crispy than these other two varieties.
What To Look For
You want to look for large, round sweet potatoes. These are the easiest for making toast because of the large surface area.
Orange and Hannah varieties can be found at most grocery stores whereas Japanese sweet potatoes can be found at many grocery stores as well as Asian markets.
How to Make Sweet Potato Toast
Thoroughly wash and dry the sweet potatoes before cutting them lengthwise into somewhat even slices, about 1/4-inch thick.
Place the sweet potato slices in a single layer with a little space between them on a rimmed baking sheet. Lightly spray or brush the toast with oil. Bake for 15 minutes. Remove from the oven and arrange the rack below the broiler. Switch to the broil setting.
Broil the slices for 3-5 minutes until lightly browned and toasty (watch closely so they don’t burn). Flip the toasts over and broil the other side for 3-5 minutes. Check after 3 minutes and pull out any smaller pieces that are already browned so they don’t burn.
If some of your slices are thicker, you may need some additional time. Once done, move them to a cooling rack for a few additional minutes to keep them crispy before adding your toppings.
If some of your slices are thicker, you may need some additional time. Once done, move them to a cooling rack for a few additional minutes to keep them crispy before adding your toppings.
Equipment
You’ll need very minimal kitchen tools to make this toast. You’ll need a cutting board, rimmed baking sheet, and either a sharp chef knife or a mandoline slicer (my preference) for consistently thin slices.
Frequently Asked Questions
I don’t recommend using a toaster. It can take several rounds of toasting to get it the right texture, which means that it actually ends up being quicker in the oven.
Leaving the skin on the potatoes not only helps the toasts hold their structure, but also is where a lot of the nutrients are at.
The easiest and safest way to is cut them is to slice a thin layer off the bottom of your sweet potato. This will stabilize the sweet potato while you cut it into slices. Cutting them lengthwise gives them a more toast-like look, but you can also cut them into rounds if you prefer.
Allow the toasts to cool completely before adding them to a tightly sealed container. Store them in the fridge for up to 5 days.
More Cooking Basics
- How to Make Cashew Cream
- How to Make Dukkah
- How to Make Any Kind of Savory Galette
- How to Make A Simple Vinaigrette
- How to Make Cashew Butter
Sweet Potato Toast
Ingredients
- sweet potatoes preferably Hannah or Japanese
- olive oil
Instructions
- Preheat your oven to 400°F. Thoroughly wash and dry the sweet potatoes before cutting them lengthwise into somewhat even slices, about 1/4-inch thick.
- Place the sweet potato slices in a single layer with a little space between them on a rimmed baking sheet. Lightly spray or brush the toast with oil. Bake for 15 minutes. Remove from the oven and arrange the rack just below the broiler. Switch to the broil setting.
- Broil the slices for 3-5 minutes until lightly browned and toasty (watch closely so they don't burn). Flip the toasts over and broil the other side for 3-5 minutes. Check after 3 minutes and pull out any smaller pieces that are already browned so they don't burn.
- If some of your slices are thicker, you may need some additional time. Once done, move them to a cooling rack for a few additional minutes to keep them crispy before adding your toppings.
Notes
- The best sweet potato varieties for making toast are Japanese (purple skin with yellow/cream-colored flesh) and Hannah (tan skin with white-colored flesh). This is due to their higher starch content. More starch means more crispy toast deliciousness.
- The orange flesh sweet potatoes will also work, but their overall texture will be softer and less crispy than these other two varieties.
- You want to look for large, round sweet potatoes. These are the easiest for making toast because of the large surface area.