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May 16, 2017 By Jessica Beacom

Oven Baked Sweet Potato Toast 4 Ways

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Whole30
Jump to Recipe

Bring on the toppings – It’s time for some Oven Baked Sweet Potato Toast 4 Ways

Oven Baked Sweet Potato Toast 4 Ways on a gray countertop

Do you SPT?

SPT… that’s short for Sweet Potato Toast. Also known as my new breakfast obsession.

Our dear friend Kelsey from Little Bits Of deserves the credit for this amazing tuber meets toaster invention. It’s true, she’s the legit inventor of sweet potato toast made in the toaster. And Stacie and I have had the pleasure of feasting on slabs of gussied up sweet potato with her in her kitchen. It’s pretty much what I imagine hanging out with a rockstar would be like. I mean, she did make SPT on the Dr. Oz Show after all. 

Updated: I also want to show a little love and R-E-S-P-E-C-T to Kendra over at Paleo Paparazzi who, as early as 2015, has been sharing her oven broiled SPT method over on Instagram and her blog unbeknownst to me at the time this post originally went live. Another SPT goddess and role model, for sure. 

Anyways, I won’t belabor the history of or the principles behind sweet potato toast because it’s relatively simple and we all just want to get to the recipe.

Slice sweet potato. Toast slices in the toaster until toasty brown. Top them with whatever your heart desires. 

Pretty easy, eh? It is. Unless you’re like me and your chances of being able to actually stand in front of your toaster long enough to allow the sweet potato toast to run through a few toasting cycles in the morning is like, um, zero. Absolutely not gonna happen. Not when I’ve got kids to get ready and out the door. Or kids to pull off the trampoline or out of the mud so they can actually get dressed and be somewhat presentable for school. An adult-friendly breakfast that takes more than 10 minutes to make from start to finish is so. not. happening at this stage in my life.

So that’s why I’ve tapped into the SPT genius of Kelsey and Kendra and put my own meal prep-friendly spin on things. Now I can prep a big batch of sweet potato toast during my weekend meal prep so all I have to do it give them a quick toasting before I top them. Here’s how I do it:

Oven Baked Sweet Potato Toast 4 Ways sweet potato on a wooden cutting board with a knife

Disclaimer: This post may contain affiliate links that won’t change your price but will share some commission.

I choose a nice big, fat sweet potato or yam (whichever’s on sale). Look for ones that are relatively tube-shaped so they’re easier to slice. I then scrub it under running water, pat it dry and trim the ends off with a big knife (this is the knife I have – we’re about to celebrate our 20th anniversary together). I don’t remove the skin because fiber is good and I find that it helps the slices hold up better during storage.

Okay, from the point on, no more ‘I’ statements. This is all about you now and how YOU can make Oven Baked SPT Toast 4 Ways too. 

Oven Baked Sweet Potato Toast 4 Ways! @whole30 #realfood #SPTweek Click To Tweet

 

Oven Baked Sweet Potato Toast 4 Ways sliced sweet potatoes in front of a mandolin on a counter top

Slice your sweet potato lengthwise using a big knife or mandolin slicer to create slices that are about 1/4-inch thick. I prefer the mandolin slicer for two reasons:

  1. My Type A self likes the slices to be very uniform, and
  2. I find it to be easier and safer than using a knife but I have no desire to cut my finger off.

 

Oven Baked Sweet Potato Toast 4 Ways slices of sweet potato on a cooling rack

Arrange the slices on a wire rack set on a large baking sheet. Bake in a preheated 350°F oven for 15-25 minutes or until potatoes are tender but not cooked all the way through. You can rotate the pan and flip them over halfway through if you want. Or not.

Once they’re tender but not cooked all the way through, remove the pan from the oven and allow the slices to cool completely before storing them in a lidded container in the fridge. It’s important that you allow them to cool completely before stacking them in a container or they’ll get sweaty and take longer to toast when you’re ready to eat.

Oven Baked Sweet Potato Toast 4 Ways with slices of sweet potato popped up in a toaster

When it’s go-time simply add the desired number of slices to the toaster or toaster oven and toast away. I set mine on the highest setting and it takes only one toasting cycle to get them how I like them (warm, bubbly and crispy on the edges) – but yours may need more or less depending on your toaster.

Now the fun starts. You get to add toppings! The possibilities are pretty much endless but these four are my absolute faves for breakfast.

 

Smoked Salmon Everything ‘Bagel’ Sweet Potato Toast

Oven Baked Sweet Potato Toast 4 Ways with avocado, tomatoes, and onion

Admittedly, this is my numero uno fave when it comes to SPT. Everything bagels with lox, cream cheese, red onion and capers (and tomatoes when they’re in season) are the things my dreams are made of – and they’re the inspiration for this Whole30-friendly version that finds itself on my plate at least twice a week.

In the photo I used cold-smoked nova lox with does have brown sugar in the brine – a Whole30 no-no. So if you want to keep this compliant you’ll need to use a no-sugar smoked salmon like this one from Vital Choice foods. Under the salmon there’s smashed avo then it’s topped with thinly sliced red onion a few capers and his life-changing ‘Everything But the Bagel’ seasoning from Trader Joe’s.

The ‘Elvis 2.0’ Sweet Potato Toast

Oven Baked Sweet Potato Toast 4 Ways with peanut butter, banana, and bacon

Because peanut butter isn’t Whole30-compliant and I don’t actually care for it, I’ve dubbed this one the ‘Elvis 2.0′ – an homage to the hip-shakin’ rock-n-roller’s favorite Peanut Butter, Banana and Bacon sandwiches.

What makes it 2.0 is the cashew butter that stands in for the PB – which you then top with thinly sliced bananas and a liberal sprinkle of crisp-cooked bacon (I use uncured no-sugar bacon from Pederson’s Natural Farms).

 

‘South of the Border’ Sweet Potato Toast

Oven Baked Sweet Potato Toast 4 Ways with avocado, radishes, and lime

I love all things Mexican food. In fact, I often (half) joke that my diet is what you might call ‘Paleo + Tacos’ (or ‘Paleo + Tacos + Beer’ if I’m gonna be really honest here). So this one is a salute to all the things I love about really great Mexican food – avocado for all the obvious reasons, crisp radishes for bite, red chili flakes for heat and lime for a little zing. If I had to pick a ‘last meal’ this would be neck in neck with the Everything Bagel Sweet Potato toast above.

 

‘Blueberry Pie’ Sweet Potato Toast

Oven Baked Sweet Potato Toast 4 Ways with blueberries and cinnamon spread

Pie is my jam. Being deathly allergic to eggs, my birthday ‘cake’ is usually pie (like this Paleo Black and Blueberry Pie) so topping a thick slab of sweet potato with creamy almond butter, ground cinnamon and fresh blueberries seemed like a no-brainer. Everyday should feel like a birthday, right?

In case you’re wondering how I choose when there are so. many. great. options for toppings, I usually make 2 slices of savory SPT and one ‘sweet’ slice for breakfast – and 9 times out of 10 this is the sweet one I choose. Because pie.

Oven-Baked Sweet Potato Toast 4 Ways

Oven Baked Sweet Potato Toast 4 Ways | The Real Food Dietitians | https://therealfoodrds.com/oven-baked-sweet-potato-toast-4-ways/

There you have it – my big-batch method for sweet potato toast and how I top ’em. Now it’s your turn to get your SPT on!

 

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Let's Get Cookin'

Oven-Baked Sweet Potato Toast 4 Ways

If you’ve been missing toast because you’ve given up grains – Sweet Potato Toast is the answer to your breakfast prayers! In this recipe you par-bake the slabs of sweet potato to so all they need is a quick trip through the toaster or toaster oven before they’re ready to top will all the toppings you please.

  • Author: The Real Food Dietitians
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-5 1x
  • Cuisine: Whole30, Paleo, Grain-free, Dairy-free
Print Recipe
★★★★★ 4.8 from 4 reviews

Ingredients

  • 1 large sweet potato, washed and dried

Toppings:

  • Avocado
  • Smoked salmon (Vital Choice is made without sugar)
  • Red Onion
  • Capers
  • ‘Everything But the Bagel’ Seasoning (optional but awesome!)
  • Sliced Radishes
  • Red Pepper Flakes
  • Lime wedges
  • Cashew Butter
  • Almond Butter
  • Banana Slices
  • Crumbled Bacon
  • Blueberries
  • Ground cinnamon

Instructions

  1. Preheat oven to 350℉.
  2. Place a wire rack on a large rimmed baking sheet.
  3. Trim both ends from the sweet potato using a knife.
  4. Slice sweet potato lengthwise into 1/4-inch thick slabs using a knife or mandolin slicer.
  5. Arrange slabs in a single layer on the wire rack.
  6. Bake for 15-20 minutes or until potatoes are tender but not fully cooked (watch to be sure they don’t burn!)
  7. Remove pan from oven and allow potatoes to cool on wire rack completely before transferring to a lidded container storage container. Store in the fridge for up to 4 days.

To make Sweet Potato Toast

  1. Place desired number of sweet potato slices into a toaster or toaster oven. Toast until hot and edges are crispy. Amount of time required will depend on your toaster.

It’s time to get creative – how will you be topping your next plate of sweet potato toast?

Pinterest image for Oven Baked Sweet Potato Toast - 4 Ways

 


All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

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  1. Candace says

    May 18, 2017 at 9:12 am

    I’m so excited about this! 🙂 I really really….need to get this into “breakfast prep”. Thank you!

    ★★★★★

    Reply
    • Jessica Beacom says

      May 18, 2017 at 2:44 pm

      Hey Candace!

      So glad this recipe got you excited to start doing some breakfast prep. I often find that if I have only an hour to prep on the weekends that it’s breakfast foods that I focus on – Sweet Potato Toast or a veggie/meat hash (like this Tex Mex Sweet Potato Hash) and some grain-free waffles, muffins or smoothie packs (zip-top bags filled with fruit, greens, nut butters, etc. then frozen until ready to add to the blender with liquid and protein powder) for the family.

      Good luck and enjoy – I’d love to hear what kind of combos you come up with!

      Reply
  2. Toni says

    May 21, 2017 at 10:11 am

    Can these be frozen for longer storage?

    Reply
    • Jessica Beacom says

      May 21, 2017 at 10:44 am

      Hi Toni,

      My experience with freezing sweet potatoes has been that they are very soft and ‘weepy’ when thawed. However, that’s not to say that you couldn’t freeze them. I’d recommend cooking them less so that are they firmer before popping them in the freezer. You may need to toast them longer to dry them out a bit (or if you’re attempting to cook them from frozen).

      If you try it, I’d love to hear how it works for you!

      Reply
      • Lillian Ledford says

        October 18, 2018 at 1:21 pm

        I wonder how finishing in a waffle iron/panini press would work.

        Reply
        • Jessica Beacom says

          October 18, 2018 at 5:22 pm

          Hi Lillian,

          I think that would be a great idea and since it’s hot it should accomplish the same thing – and maybe even make them crispier. If you try it, we’d love to hear how it worked for you.

          Reply
  3. Kelly says

    May 24, 2017 at 11:05 am

    Can you finish these puppies up in the oven, say broiling? I’ve got no toaster oven, and I may have a toaster, somewhere?

    Reply
    • Jessica Beacom says

      May 25, 2017 at 10:14 am

      Hey Kelly,

      You can definitely toast them up under the broiler. I even do mine over the campfire when I’m camping – either by placing them in a fish cooking basket or by threading them on a stick and holding them near the hot coals. I’ve also done them on the barbecue grill, too.

      Reply
  4. Michelle says

    September 16, 2017 at 5:48 pm

    Does the SP stick to the toaster irons?

    Reply
    • Jessica Beacom says

      September 17, 2017 at 8:19 am

      Hi Michelle.

      I’ve not had any issues with the sweet potato sticking to the toaster. Once you pre-bake it it’s fairly dry and doesn’t fall apart easily.

      Reply
  5. Madeline says

    January 4, 2018 at 7:13 pm

    What would you recommend as the serving for breakfast? One slice or two?

    Reply
    • Jessica Beacom says

      January 6, 2018 at 7:37 pm

      Two slices is a good sized portion.

      Reply
  6. Alea says

    January 12, 2018 at 9:56 am

    Ooh…loving this modified version. It works way better for my “meal-prep or die” lifestyle! I’m on my first Whole30 journey and am trying to drag my family along with me. So I’m gathering new options that they might not be so resistant to. I think this will hit the spot!

    And (as a blogger myself) I just wanted to say that I so love your writing style! I don’t think that very often when I’m checking out one of the millions of recipes I look at on a daily basis. So refreshing!

    Reply
    • Stacie Hassing says

      January 12, 2018 at 2:07 pm

      Hi Alea! Happy to hear you love this modified version of SPT! I hope it is a hit for your family…I mean, I don’t know why it wouldn’t be?! Can’t beat SPT! Thanks for your kind words about our blog. That means a lot especially coming from another blogger 🙂

      Reply
  7. Michael B says

    February 7, 2018 at 1:58 am

    Piece of cake to make! Learned that using a mandolin to make a slightly thicker cut than by hand is easier to accomplish… and makes a better slice for the toaster. I love sweet potatoes anyway, so this is a great accompaniment to my breakfast…

    Reply
    • Jessica Beacom says

      February 8, 2018 at 1:38 pm

      Hey Micheal,

      Yay for learning a new kitchen trick! I love the mandolin for slicing potatoes, so much easier and safer. Glad you loved the recipe.

      Reply
  8. Heather says

    February 14, 2018 at 8:05 pm

    Once u toast them and add the topping, can it be picked up like a piece of toast or is it limp and will need to be cut with a knife and fork??

    Reply
    • Jessica Beacom says

      February 16, 2018 at 1:42 pm

      Hi Heather,

      How thinly you slice the sweet potatoes and how much you toast them will ultimately dictate whether they’re ‘toast-like’ or limp. I can pick mine up like toast when I slice them ¼-inch thick and reheat them in the toaster oven.

      Reply
  9. Julia says

    March 18, 2018 at 9:37 am

    Hi there! I am absolutely enamored with the idea of these, however I really struggled with execution and could use your advice. How on earth did you manage to cut these long-ways on your mandolin?? The finger guard on my mandolin is only large enough to allow potatoes to be cut on the short end, in round coin-like shapes. I tried to slice these longways without the finger guard and ended up nicking my wrist on the blade before giving up. How did you manage to pull this off? The 2 I managed to slice were so delicious that I’m not ready to give up hope on this concept. Thank you so much for your insight!

    ★★★★

    Reply
    • Jessica Beacom says

      April 1, 2018 at 8:46 pm

      Hi Julia,

      Great question! The mandolin I have has a blade cover/guide that I actually remove in order to cut the sweet potatoes into planks because like you noted, a large sweet potato won’t fit in there the long way. Now, this does increase the chances of cutting myself but when the potato is big there’s plenty to hold on to so my fingers aren’t anywhere near the blade until the potato gets smaller and smaller… and then I take my chances.

      I would recommend a cut-resistant glove (like this one) to protect your hands and give you a little peace of mind. These also come in handy if you don’t have a mandolin and want to slice the potatoes with a knife instead.

      I hope that helps!

      Reply
      • Amy says

        August 18, 2018 at 5:14 am

        Just putting this out there…Last year I “partially amputated” my finger trying to cut sweet potatoes with a mandolin. I was using the guard. I was the third person that week in the ER with the same injury. For those who aren’t experienced with using them I recommend extreme caution, or a knife 🙂

        Reply
        • Jessica Beacom says

          August 29, 2018 at 10:27 am

          Hi Amy,

          I’m sorry to hear about your finger – that’s awful. Both methods, knife or mandolin, can be dangerous so like you said – extreme caution is in order whenever you attempt to cut something hard and awkwardly shaped like a sweet potato. Cut resistant gloves are also helpful and inexpensive. They just take a few minutes to get used to wearing.

          Reply
  10. Kristen E says

    April 23, 2018 at 1:36 pm

    My new favorite way to eat toast. YUM! Tasty, simple, healthy.

    ★★★★★

    Reply
    • Jessica Beacom says

      April 24, 2018 at 12:14 pm

      Yes!! We love hearing this!

      Reply
  11. Katie says

    May 17, 2018 at 7:01 am

    Hi. Sorry about a random/late post, but I have something that might be amazing for you. I love sweet potato roast, and found that green shakshuka is heavenly on it. Luckily for me, I am not allergic to eggs, so that is fabulous on top of the greens, as is a sprinkle of goat cheese. Hope you get a chance to try some!

    Reply
    • Jessica Beacom says

      May 17, 2018 at 2:52 pm

      Oh my…. that sounds incredible – thank you for sharing!

      Reply
  12. Jamie says

    August 8, 2018 at 10:51 pm

    Tried this today and WOW. Absolutely delicious. I didn’t know what to expect from the texture and stuff, but it turned out so good. The combination of sweet potato, avocado, and tomato was heavenly. This is going to be my go-to bread replacement now.

    Reply
  13. Jane Kimmins says

    August 26, 2018 at 12:35 pm

    How long can the oven cooked sweet potato stay in the fridge before toasting? I’m thinking of doing a batch for a few days or a week.
    Thanks,
    Jane.

    Reply
    • Jessica Beacom says

      August 29, 2018 at 7:34 am

      Hi Jane,
      I keep mine in the fridge for up to 4 days.

      Reply
  14. A says

    September 9, 2018 at 8:10 am

    Since I love having all my fingers I developed a safer method of cutting the sweet potato…it makes prep time longer and you really have to watch it, but at least you can enjoy your toast with all 10 fingers.

    I bake the potatoes in the oven long enough to make it soft enough to cut, but not cooked. I did this experiment on a 15.8oz potato and it took me 10min at 450F. I took it out, and, cut it hot. You still have to be careful because it’s not cooked soft. but it’s more safe than cutting it raw. Hope this helps :).

    Reply
    • Jessica Beacom says

      September 15, 2018 at 5:04 pm

      This is fantastic! Thank you for sharing your tip.

      Reply
  15. Samantha says

    September 13, 2018 at 8:23 pm

    I’m not sure what I’m missing – mine took way longer than 20 min to cook at 350 at 1/4 thickness. They weren’t even close to done. Hmm. I went to read the comments and no one else had this problem so must just be me. 🙁

    Reply
    • Stacie Hassing says

      September 15, 2018 at 3:11 pm

      Hmmmmmmm….I’m not sure either. Hope they still turned out for you!

      Reply
    • Gemma says

      December 10, 2020 at 3:06 am

      I’m having the same problem! Must be the oven – just scrolled through the comments and was happy to find you had the same issue. Mine currently look very dry and are still pretty hard to touch. Will give them a while longer and see!

      Reply
  16. Azza says

    October 3, 2018 at 12:56 am

    Hi Jessica,
    Thank you for sharing your innovative ideas. You have got an eye to look outside the box and find different ways to enjoy life. Wishing you all the best

    Reply
  17. Deb says

    November 10, 2018 at 9:37 am

    Can you use yams? I am just starting my vegan way of life and have bought yams! But will definitely get sweet potatoes next time.

    Reply
    • Stacie Hassing says

      November 14, 2018 at 10:11 am

      Yes, yams will work too!

      Reply
  18. Meredith says

    February 19, 2019 at 3:55 pm

    Can the toast be taken in a lunch? For instance…bake, refrigerate, toast, and then pack in a lunch to eat later? I’m usually eating on the go but would love to try this as my bread in may packed lunch. Thanks.

    Reply
    • Jessica Beacom says

      February 22, 2019 at 4:13 pm

      You certainly could if you don’t mind cold sweet potatoes. I often toast the baked sweet potatoes then let them cool before using them as ‘bread’ for a turkey sandwich and I think it works great (though I don’t mind cold sweet potatoes).

      Reply
  19. Hannah says

    March 4, 2019 at 10:33 am

    I stumbled across this yesterday and was immediately hooked. I love sweet potatoes topped with butter, salt, and bacon! I do have a question, though. Other recipes call for baking 15-20 minutes, then flipping them and baking for an additional 15-20 minutes. I am assuming those recipes are for those who want to eat them immediately and yours is for prepping to re-toast them later. Am I correct with my assumption?

    Thanks for sharing.

    Reply
    • Jessica Beacom says

      March 5, 2019 at 8:47 pm

      You are exactly right! Our recipe calls for par-baking the sweet potato slices and then using the toaster to finish off the cooking when you’re ready to eat them.

      Reply
  20. Denise Costa says

    March 15, 2019 at 9:17 am

    simply awesome !!!!!!!! thank you so very much !!!!!!

    ★★★★★

    Reply
  21. Amy R says

    May 11, 2019 at 10:25 am

    Is it supposed to be hard enough to pick it up with toppings on it. Mine always stays a little mushy. Maybe I’m slicing it too thick but it looks the same.

    Reply
    • Stacie Hassing says

      May 14, 2019 at 9:19 am

      Hmmmm…It likely varies from sweet potato to sweet potato depending on the moisture content of the sweet potato used. When I make sweet potato toast I definitely have strategically hold it so it doesn’t break in half or lose the toppings. Sometimes I just eat it with a fork 🙂

      Reply
  22. DIANA MONACO says

    March 10, 2020 at 10:08 am

    I thought the only orange was OJ for breakfast – love this idea. Im going to have fun trying them all.

    Reply
    • Stacie Hassing says

      March 16, 2020 at 1:10 pm

      Hahaha…too funny! Hope you enjoy this recipe!

      Reply
  23. Lupe Salvador says

    December 9, 2020 at 10:28 am

    Hello!

    Can you please post a video showing us how to use the mandolin slicer? I’ve never used one and your sweet potatoes look so nice!

    Reply
    • Jessica Beacom says

      December 16, 2020 at 10:57 am

      Here is a video that you may find helpful: https://www.youtube.com/watch?v=MCTB_tii31U

      Reply

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