As far as trends go, this is one I would be happy stuck around long enough to become a classic. These savoury sweet potato toast recipes are as easy as making a toasted sandwich but with the goodness of sweet potato.
This recipe was originally posted in 2016 and republished on May 25, 2024 with new images, instructions and ingredient notes.
OK, so sweet potato as a base is not revolutionary but cooking it in the toaster is inspired. No muss, no fuss, and no oven. Just sweet potato cut into slices and popped in to the toaster. See? Inspired.
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Why This Recipe Works
This easy recipe makes a nutritious and flexible breakfast, lunch or snack. Heck, you can make these any time.
We are going to make two savoury sweet potato toast variations today, but you can top these healthful bases with whatever you like.
To the kitchen we go.
How to Make Sweet Potato Toast
Step 1.
After a good wash and pat dry, cut the sweet potato lengthways as evenly as you can. This will help the potato to cook more evenly. Cut each length just shy of a 1cm thickness. If the slices are too thin, they won’t hold their shape, too thick and they will take an age to cook in the toaster.
If you aren't comfortable cutting your sweet potato lengthways or your sweet potato is crooked, just slice them into rounds. No worries.
Step 2.
Pop a couple of slices in the toaster and toast until tender. I pushed my toaster down three times at least. I also found pricking the potato flesh with a fork after the first toast helped cook it faster.
Once your potato is tender but still holding its shape, simply add your favourite topping.
Tips & Tricks
Savoury Toppings Ingredients
Avocado and Chickpea with Sumac
Avocado. A lovely ripe Hass or Shepherd.
Chickpeas. If you can get unsalted chickpeas, use those. If not, taste your topping before adding additional salt.
Sumac. Sumac has a pungent lemony vibe that isn't easily substituted. You could try this will a touch of za'atar or omit the spice and add more lemon.
Lemon. To prevent oxidation of the avocado but also to add a fresh zing.
Salt. Always.
Baby watercress or coriander. A little freshness and crunch on top.
Roast Pepper and Ricotta
Roasted peppers. Red capsicum to us Aussies, you can use either jarred peppers or make your own. Red, green or yellow peppers will work although I prefer the sweeter red or yellow varieties.
Cashew ricotta. I make my own cashew ricotta because it is so easy and much cheaper. If you don't have the time, store-bought is fine. For a variation, you could use a dollop of hummus.
Basil. Micro or adult basil.
Cracked black pepper (not pictured). A few cracks gives these sweet potato toasts a touch of peppery heat.
Olive oil. Use the best quality you can manage. You could also use avocado oil for a variation.
FAQs
Orange sweet potato works best for sweet potato toast. It cooks faster and is less chalky than other varieties.
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Make This Recipe
Savoury Sweet Potato Toast
Equipment
- 1 toaster
Ingredients
- 1 large sweet potato washed and patted dry
- cooking spray the tiniest touch
For the Chickpea Topping
- 1 avocado
- 400 ml cooked chickpeas canned, drained and rinsed
- ½ teaspoon sumac
- ½ teaspoon sea salt
- juice of ½ small lemon
- ½ cup small handful baby watercress or sprouts optional
- additional sumac to garnish
For the Roast Pepper and Ricotta Topping
- ⅓ cup cashew ricotta or more as needed
- ⅓-½ cup roasted pepper strips you'll need a 3-4 strips for each toast
- 1 handfull micro basil leaves or fresh mature basil
- cracked pepper to taste a crack or two should do
- olive oil to drizzle
Instructions
For the Sweet Potato Toast (Toaster Instructions)
- Slice the sweet potato length-ways with the skin on (or rounds will work too if you're not confident cutting). You'll want them just shy of 1 centimetre thick. Spray each slice with a tiny amount of cooking spray - go easy, we don't want drips all through our toaster. To be sure, you can give the potatoes a little mist and then pat them off a little with a paper towel.
- Set the toaster to medium and toast the sweet potato slices. After the first toast, pierce the potato flesh once or twice with a fork and toast again.
- Once the potato is toasted through (this may take a 3-4 rounds in the toaster) place the slices up on a plate.
For the Sweet Potato (Oven Instructions)
- Preheat oven to 180 (350°F) (conventional) or 160°C (320°F) (fan).
- Slice the sweet potato as above. Place the slices on a lined baking tray and put it in the oven for 12-15 minutes. You want the sweet potato fork tender but not too soft.
- Remove from the oven and transfer the sweet potato to a wire rack to cool slightly. This will prevent the slices from getting soggy.
For the Avocado Topping
- In a bowl combine the avocado, sumac, chickpeas, sea salt and lemon juice and smash with a fork or potato masher. Taste and season.
- Spoon a good amount directly on to the potato and sprinkle with baby watercress, sprouts or coriander to serve.
For the Roast Pepper and Ricotta Topping
- Smear a good amount of cashew cream directly on to the potato slices.
- Follow with a small handful of sliced roast peppers and a few basil leaves.
- Drizzle with a small amount of olive oil and serve with cracked pepper.
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