Sweet Potato Toast | Reinvented Basics

Sweet Potato Toast is gaining traction as a fun foodie trend that is inspiring the masses. A quick Google or Pinterest search brings up hundreds of tasty topping variations – try here and here for everyday delicious toppings ideas, here for AIP/Paleo toppings, and here for a tasty looking Vegan topping option to get you drooling – ahem, I mean started!

Today, I am sharing the basic method of making sweet potato toast. You can use any sweet potato – orange, purple, white, Japanese – or even the humble baking potato (though sweet is tastiest!). I will leave the toppings to your creativity and palate, but have left some tantalizing links and ideas here to whet your appetite! Sweet potato toasts make an awesome base for fancy appetizers, so pull them out for your next dinner party too.

A Quick Toast Disclaimer…

Sweet Potato “Toast” is not like “toasted bread”! Unfortunately, only bread can provide the type of toast you know and love! However, sweet potato “toast” creates a great vehicle for tasty toppings when you want something grain-free, nut or seed-free, or something softer than a cracker. The flavour is neutral enough to not take over a dish, while being delicious enough to blend beautifully with a wide range of your favourite toppings. So now you know!

Sweet Potato Toast

Recipe by Emily HardingCourse: AIP, Appetizers, Basics, Grain-free, Paleo, Recipes, Vegan

Servings

2-4

servings

Total time

20

minutes

Makes 2-4 servings of toast (depending on size of potato).

Ingredients

• 1 large sweet potato, any variety

• olive or avocado oil for brushing (oven method only)

Method

• Toaster
• Thinly slice sweet potato on a diagonal or lengthwise, in 1/4″ wide slices. Place un-oiled slices in toaster like you would a slice of toast, and toast a few times more than you would a slice of bread in order to cook through.
• Oven
• Place in a single layer on a baking tray and bake at 450F in oven or toaster oven for 20-25 minutes. Flip and bake another 20-25 minutes or until soft. I like them best when they are lovely and crispy on the edges, so I sometimes pop them under the broiler for a couple minutes each side after baking.
• 
• Allow to cool enough for handling, and eat topped with whatever you can think of – use as burger buns, top with nut butter, guacamole, prosciutto, herbed goat cheese, zucchini cheese and pickle, tuna salad, pesto, etc.
• They freeze fairly decently, so can be batch-prepped, or they keep for a few days in the fridge, though they do need to be re-toasted to avoid ending up with soggy toast.

Love this recipe? Try these next:

Fluffy AIP Biscuits

AIP Hot Cross Buns

Spiced Pumpkin Scones