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When I first started preparing sweet potato toast topped with a variety of goodies, my husband remarked on how much they reminded him of pintxos.  Pintxos are the small bar snacks or tapas ubiquitous to the Basque region of Northern Spain.

I know I have posted sweet potato (SP) toast previously, but I seriously eat some version of this almost every week.  SP makes a great nutrient-rich grain-free alternative to bread.  These bites are super easy to prep & you can add just about any sweet or savory topping your heart desires.  They are also great any time of the day — breakfast, lunch, dinner, dessert or snack time!

SPs are loaded with fibre and vitamins & minerals (such as vit A, C & potassium), as well as disease-fighting antioxidants.  Studies suggest that SP consumption can have anti-cancer, anti-aging & anti-inflammatory benefits, and even support blood sugar regulation & healthy weight loss.

To prepare SP coins, cut your sweet potato into 1/4-inch rounds (just over 1/2 cm) and place on a foil or parchment-lined baking sheet.  Brush both sides with melted coconut oil and season as desired.  Bake at 400F for 20 min, then flip & bake another 10 min or until tender.  I like to broil them for a couple min once they are cooked.

Alternatively, sweet potato coins or toast can be prepared in the toaster.  Simply drop the slices into the toaster on high and just keep toasting until they are cooked through.

Then comes the fun part.  You can top these slices in so many ways.  For savory, I like avocado + smoked salmon or hard boiled egg (pictured here); sautéed greens + soft poached egg; and hummus + cucumber slices + microgreens.  I even saw a great post by @thehealthjunkee where she made her coins into a sandwich filled with homemade salmon salad.

Some of my fav sweet bites include cashew butter + coconut flakes + cinnamon + sesame seeds (here); and coconut cream + berries.

Note: Leftovers can be stored in the fridge for a couple days and simply popped into the toaster or under the broiler to reheat.