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.
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.