How to Make Sweet Potato Toast


Let me introduce you to my new favorite grain-free and plant-based breakfast or snack: Sweet Potato Toast! This healthy, gluten-free “toast” is ridiculously easy to prepare!

To be honest, I didn't think “Sweet Potato Toast” sounded very good in the beginning. I was in the middle of working through my Autoimmune Paleo Protocol, trying to heal myself and trying to get down to the bottom of which foods were inflammatory or not to my system. Grains were a huge no so I couldn't have bread but luckily, sweet potato toast saved the day! 

Of course, sweet potato “toast” isn’t crunchy like real toast and it’s not going to fool anyone into thinking that they’re eating bread, but it’s totally satisfying in its own way. Really, it’s just large sweet potato slices that are cooked until tender, but not mushy, so that they are sturdy enough to hold your favorite toast toppings.

How Thick Do You Slice Sweet Potatoes for Toast?

When preparing your sweet potatoes, wash them with a veggie scrubber. Then, I suggest you trim off the ends with a good chef's knife and then cut each slice in roughly 1/2 inch thick slices. You want something sturdy to be able to hold your toppings. 

How to Make Sweet Potato Toast in the Toaster

Raw sweet potato does NOT cook in the toaster in just one round of toasting… it’s more like 5 or 6 rounds of toasting, which kind of defeats the point if you ask me. If you don’t mind waiting by your toaster for 15 minutes or so, by all means, you can cook it in your toaster.

How to Make Sweet Potato Toast in the Oven

I’ve found that it’s much easier to simply bake a bunch of sweet potato toast slices in the oven all at once, and then you can store them in the fridge and pop them in the toaster to reheat them each morning.

It’s an easy make-ahead breakfast! Just prepare them over the weekend, and enjoy healthy, delicious, and warm “toast” all week long.

Sweet Potato Toast

Prep Time 5 mins, Cook Time 20 mins, Total Time 25 mins


  • 1 large sweet potato


  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper to help prevent sticking. 

  2. Slice the ends of the sweet potato off, then cut it lengthwise into 1/2-inch thick slices. Arrange the slices in a single layer on the baking sheet. (No oil needed!)

  3. Bake until the slices are tender and easily pierced with a fork, about 20 minutes. Serve warm with your favorite toast toppings. 

  4. Store any leftover sweet potato slices in an airtight container in the fridge for up to a week. To reheat for an easy breakfast, simply pop them in the toaster! (I use a 3 out of 5 setting on my toaster.) Top and enjoy again!

Alice Chen