Save My kitchen got quieter during a busy week, so I started experimenting with what felt like a blank canvas—thick slices of sweet potato, roasted until their edges turned golden and their insides grew soft. One morning, while standing in front of the open fridge wondering what breakfast could be, it hit me that these slices could become anything I wanted them to be. Since then, sweet potato toast has become my go-to when I want something that feels both indulgent and honest, ready in less than forty minutes from start to finish.
I made these for my sister last month when she mentioned feeling stuck in a breakfast rut, and watching her stack cottage cheese and honey on top while asking for a second slice told me everything I needed to know. The whole process felt collaborative somehow, like we were building something together rather than following orders. She's now made them three times on her own, each time with completely different toppings, which is exactly the spirit this dish deserves.
Ingredients
- Sweet Potatoes (2 large, scrubbed): Choose ones that feel firm and avoid any soft spots, as they'll roast more evenly and give you that ideal tender-inside, slightly caramelized-outside texture.
- Olive Oil (1 tbsp): This isn't just for cooking—it helps the sweet potato's natural sugars brown beautifully and creates a subtle richness that elevates the whole thing.
- Salt (pinch): Draw out the potato's sweetness and make every topping taste sharper and more defined.
- Avocado (1, sliced): Add this just before serving so it stays creamy and doesn't oxidize into something gray and sad.
- Cottage Cheese (1/2 cup): Its tanginess balances sweet toppings while its texture catches everything else perfectly.
- Cherry Tomatoes (1/2 cup, halved): They burst slightly when warm toast meets them, releasing their juice across the whole thing.
- Peanut Butter (2 tbsp): Warm peanut butter spreads better and melts slightly into the hot potato, tasting richer and less thick.
- Banana (1, sliced): Add this last so it doesn't turn brown and mushy, keeping that fresh, almost crisp quality.
- Granola (2 tbsp): This gives you the crunch that sweet toast desperately needs.
- Honey (1 tbsp): Drizzle it while the toast is still warm so it gets sticky and golden rather than staying hard.
- Hard-Boiled Eggs (2, sliced): Their richness makes the whole thing feel more substantial and breakfast-like.
- Chives (1 tbsp, chopped): Onion's milder cousin adds a whisper of sharpness without overwhelming delicate toppings.
- Hummus (1/2 cup): It doubles down on earthiness while keeping everything creamy and plant-forward.
- Feta Cheese (1/4 cup, crumbled): Its saltiness and slight tartness make every bite taste intentional.
- Chili Flakes (1/4 tsp): Even a small amount creates warmth and complexity that makes you take another bite.
- Fresh Herbs (parsley, cilantro, basil, to taste): These brighten whatever you've layered and make the whole plate look alive.
Instructions
- Heat Your Oven:
- Set it to 400°F (200°C) and let it come to temperature while you prep the potatoes—this warmth will be waiting to transform them.
- Slice and Oil:
- Cut your scrubbed sweet potatoes lengthwise into 1/4-inch thick slices (think toast thickness, not thicker), then brush both sides generously with olive oil and sprinkle lightly with salt. You'll see the oil catch and shine on each slice, which is exactly what you want.
- Roast Until Golden:
- Lay them flat on a parchment-lined baking sheet in a single layer, then roast for 20–25 minutes, flipping halfway through. You'll know they're ready when a fork slides through easily and the edges have turned a deep caramel brown.
- Cool Just Slightly:
- Pull them from the oven and let them sit for a minute or two—this helps them firm up just enough to hold toppings without becoming cold.
- Build Your Toast:
- This is where the fun happens. For savory versions, try stacking avocado with cherry tomatoes, or cottage cheese with fresh chives, or hummus with crumbled feta and a pinch of chili. For sweet options, spread warm peanut butter, layer banana slices, sprinkle granola on top, and finish with a honey drizzle.
- Serve Immediately:
- Eat while the sweet potato is still warm and slightly yielding—this is when the textures all make sense together.
Save There's something almost meditative about standing in front of your warm sweet potato slices and deciding what story you want them to tell this morning. Last weekend, I made four completely different versions for myself without planning anything, and each one felt like discovering something new rather than repeating the same recipe.
Choosing Your Toppings
The beauty of this whole approach is that there's no wrong combination, only the ones that speak to what you actually want to eat right now. Think about flavor balance—if you go creamy (cottage cheese, hummus, peanut butter), add something bright and acidic like tomatoes, lemon juice, or fresh herbs to cut through. If you lean into sweet territory, a tiny pinch of salt and something crunchy like granola becomes essential so the whole thing doesn't feel one-dimensional.
Timing and Texture
Temperature matters more than you'd think here because warm sweet potato has a completely different personality than room-temperature sweet potato. The warmth coaxes toppings into new shapes—peanut butter becomes spreadable, honey gets viscous and glossy, avocado softens just enough to integrate rather than sitting stubbornly on top. If you're making these for guests or meal prepping, roast the potato base ahead and reheat it gently before topping, or finish each slice in a toaster to bring back that warmth and crispness.
Making It Your Own
The ingredient list I've given you is really just a starting point, a way of thinking about how to dress up something so simple it almost feels like cheating. I've seen people add smoked salmon and dill, roasted Brussels sprout leaves, leftover shredded chicken, caramelized onions, or even a fried egg cracked right on top while it's still hot. The only real rule is respecting the sweet potato's warmth and sweetness enough to balance it with something else—whether that's savory, tangy, crunchy, or bright.
- Don't slice your potatoes too thin or they'll fall apart during roasting, and don't cut them too thick or the insides won't soften properly.
- If you want maximum crispiness, finish the roasted slices under the broiler for a minute or two, watching them carefully so they don't char.
- Store leftover roasted sweet potato slices in the fridge for up to three days and refresh them in a 350°F oven for a few minutes whenever you want a quick breakfast.
Save This recipe works because it meets you wherever you are in the kitchen—whether you're moving slowly through a quiet morning or throwing something together before running out the door. It's the kind of thing that reminds you that the best meals don't need to be complicated to feel nourishing.
Recipe FAQs
- → How thin should I slice the sweet potatoes?
Slice sweet potatoes lengthwise into 1/4-inch (0.6 cm) thick slices. This thickness ensures the slices roast evenly, becoming fork-tender while maintaining enough structure to hold your toppings without falling apart.
- → Can I make these ahead of time?
Roast sweet potato slices in advance and store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven at 350°F for 5-7 minutes to restore warmth and slight crispiness before adding toppings.
- → What are the best savory toppings?
Popular savory combinations include smashed avocado with cherry tomatoes and chives, cottage cheese with fresh herbs, hummus topped with crumbled feta and chili flakes, or sliced hard-boiled eggs with parsley and a sprinkle of salt.
- → Which toppings work best for sweet versions?
Sweet variations shine with peanut butter layered with banana slices and crunchy granola, or cottage cheese drizzled with honey and topped with fresh berries. Cinnamon, almond butter, and chopped nuts also create satisfying sweet options.
- → How do I achieve extra crispy sweet potato toast?
After roasting, place the cooled sweet potato slices in a toaster for 1-2 minutes to create a crisper exterior. Alternatively, increase oven temperature to 425°F and roast for an additional 3-5 minutes on each side.
- → Is this suitable for meal prep?
Yes, roast a batch of sweet potato slices at the beginning of the week and store them refrigerated. Keep toppings prepped separately in containers, then assemble quickly when ready to eat for an efficient meal prep solution.