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Ok, I confess to being obsessed with sweet potato toast!!  These lovelies, topped with lightly-broiled smoked salmon and avocado are delicious, simple and oh so satisfying!

Sweet potato toast is incredibly versatile and easy to prepare.  It makes a great nutrient-rich, grain-free alternative to bread.

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


1. Toaster

Cut your sweet potato lengthwise into 1/4-inch (just over 1/2 cm) slices.  Drop these slices into the toaster on high and just keep toasting until they are cooked through.

2. Oven

Cut your sweet potato into 1/4-inch (just over 1/2 cm) slices or rounds and place on a 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.  For a slightly crispy exterior,  I like to broil them for a couple min or pop them in the toaster briefly once they are cooked through.

Then comes the fun part.  You can top these toast slices in so many sweet and savoury ways -- think almond butter and banana; BLT; poached egg and sea salt; roasted cauliflower and tahini sauce; hummus, cucumber slices and microgreens; coconut cream and berries…

Try out my current favourite food trend and LMK your creative combinations!