I don’t know that I’m ever not on a sweet potato kick, but I’m really on a sweet potato kick right now. We usually enjoy them roasted in tacos and on rice/quinoa for my favorite roasted veggies and grains dinner (usually topped by an egg over easy and sriracha – so good!). I’ve shared other snack recipes like this before, so these sweet potato toasts are right in line with all those other hearty/healthy snacks.
I love sweet potato flesh for a number of reasons. It’s so colorful, SO healthy, and its flavor marries well with so many different ingredients.
Sweet Potato Toasts
I googled sweet potato toasts to see if anyone had their own flavor combos to add to the mix. I discovered the sweet potato toasts taking over the internet recipe world are not like these at all.
In an effort to skip gluten and/or carbs, people are toasting thick slices of sweet potato and then topping that with whatever their heart desires. I’m sure I’d love those sweet potato toasts too. But then there’s something so much more comforting in this version.
I use seedy, whole grain bread, which helps fill me up. I also know they’ll hold up to the toasting and topping, which is a bit of a concern with the other method.
Baking sweet potatoes for the flesh is so easy too. Preheat your oven to 400 degrees, cut off the tips of the potatoes, and bake on foil-lined sheet pan until tender (25-35 minutes). Let them cool and remove the skin for all that tasty sweet potato flesh. After you toast your bread and add the sweet potato, salt it lightly before adding other toppings.
Here are five sweet, savory, and possibly surprising ideas for mashed sweet potato toasts…