Savory Sweet Potato Toast (Gluten-Free, Dairy-Free)

This delicious sweet potato toast is a nutrient-dense alternative to traditional toast, turning humble sweet potatoes into tender slices that make a filling breakfast or tasty brunch with toppings of your choice. Naturally gluten-free and dairy-free too!

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The Perfect Way to Start the Day – A Healthier Alternative to Toast

Juan and I almost always start the day with a savory breakfast – avocado toast topped with a fried egg is definitely our go to breakfast most mornings.

However, there are days that we would prefer not to eat bread made with refined flours.

Here’s where this sweet potato toast comes in. Sweet potatoes are natural, unprocessed root vegetables, and sliced thinly and “toasted” either in the oven or air fryer, they make an excellent base for avocado slices and a sunny side up.

Give it a try and swap out your regular morning toast with these avocado slices! I have a feeling you’ll enjoy it too.

Why You’ll Love This Recipe:

• Simple Ingredients: The few ingredients we need for this sweet potato toast recipe are easily accessible at the local grocery store (nothing fancy required).
• Super Easy to Make: Simply slice the sweet potatoes, toast them and then top the slices with the toppings you love! I enjoy savory toppings to contrast the natural sweetness of the tubers, but if you prefer a sweet breakfast, that will work too!
• Totally Gluten-Free & Dairy-Free: This recipe is naturally gluten-free and dairy-free, and if you leave out the eggs, it’s vegan too!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this savory sweet potato toast recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Sweet Potato: Make sure to choose medium to large sweet potatoes that are firm and uniform in shape so the slices are even. Use a mandoline slicer or sharp knife to slice the sweet potato into evenly thick 1/4-inch slices for even cooking. If the slices are too thin, they might become mushy, if they are too thick they will not cook evenly.
• Olive Oil: I recommend using good-quality extra virgin olive oil for the best flavor since so few ingredients are required.
• Seasonings: I used salt and ground black pepper for flavoring, but go ahead and add your favorite seasonings (such as garlic powder, onion powder, everything bagel seasoning, Italian seasoning, ground turmeric, etc.). If you can take heat, feel free to add ground paprika, chili powder, or even a slightly sprinkle of cayenne pepper.

How to Make Sweet Potato Toast:

Slice Sweet Potatoes: Wash the sweet potato (optional; you can remove the skin if desired). Slice the sweet potato lengthwise into 1/4-inch-thick pieces (about the size of a toast).

Brush with Oil & Season: Place the slices of sweet potato in the air fryer basket or parchment-lined baking sheet. Lightly brush both sides of each sweet potato slice with olive oil and season with salt and pepper.

Dish by Dish Tips:

• Uniform Slices: Make sure to to slice the sweet potato into evenly-thick 1/4-inch slices so they cook evenly (use a mandoline or sharp knife). If the slices are too thin, they might become mushy, if they are too thick they will not cook evenly.
• Mashed Avocado Option: Instead of slices, mash the avocado with salt, lemon juice, and chili flakes for a creamy, spreadable topping.
• Type of Eggs: I used sunny-side up eggs for this recipe, but you can also try poached, scrambled, or soft-boiled eggs for different textures and presentations. Alternatively, if you are vegan and want to leave out the eggs directly, that’s fine too.
• Other Toppings: Feel free to add some cottage cheese or smoked salmon for a more protein-packed option.
• Garnish Alternatives: Substitute microgreens for arugula, alfalfa sprouts, or chopped herbs like parsley or cilantro.
• For a Sweet Option: If you prefer a sweet breakfast instead, you can always top the sweet potato toasts with almond butter and a drizzle of honey.
• Prepare Ahead: Slice sweet potatoes in advance and store them in an airtight container in the refrigerator for up to 3 days before cooking.

Other Sweet Potato Recipes to Enjoy:

• Sweet Potato Bread (Gluten-Free, Dairy-Free)
• Sweet Potato Pancakes (Gluten-Free, Dairy-Free)
• Sweet Potato Muffins (Gluten-Free, Dairy-Free)

Gluten-Free Brunch Recipes to Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Savory Sweet Potato Toast (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

This delicious sweet potato toast is a nutrient-dense alternative to traditional toast, turning humble sweet potatoes into tender slices that make a filling breakfast or tasty brunch with toppings of your choice. Naturally gluten-free and dairy-free too!

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Ingredients

Scale 1x2x3x

• 1 medium sweet potato
• 1 tablespoon olive oil
• Salt and ground black pepper to taste
• 2 eggs
• 1 ripe avocado
• Microgreens or sprouts (for topping)

Cook Mode Prevent your screen from going dark

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Instructions

1. Slice Sweet Potatoes: Wash the sweet potato (optional; you can remove the skin if desired). Slice the sweet potato lengthwise into 1/4-inch-thick pieces (about the size of a toast).
2. Brush with Oil & Season: Lightly brush both sides of each sweet potato slice with olive oil and season with salt and pepper.
3. Preheat & Line: Preheat the air fryer or oven to 400F. If using the oven, line a large baking sheet with parchment paper.
4. Cook Sweet Potato Slices: Place the sweet potato slices in a single layer in the air fryer basket or the prepared baking sheet. Cook for 15 minutes, turning halfway through, until golden brown and slightly crisp around the edges.
5. Prepare the Toppings: While the sweet potato tostadas are cooking, cook the egg to your liking. Slice the avocado and season with a pinch of salt and pepper.
6. Garnish & Serve: Once the sweet potato slices are cooked, let them cool slightly. Top each slice with avocado, egg, or whatever you like. Garnish with sprouts or microgreens for a fresh, crunchy touch.

Notes

Sweet Potato: Make sure to choose medium to large sweet potatoes that are firm and uniform in shape so the slices are even.

Olive Oil: I recommend using good-quality extra virgin olive oil for the best flavor since so few ingredients are required.

Uniform Slices: Use a mandoline or sharp knife to slice the sweet potato into 1/4-inch slices for even cooking. If the slices are too thin, they might become mushy, if they are too thick they will not cook evenly.

Seasonings: I used salt and ground black pepper for flavoring, but go ahead and add your favorite seasonings (such as garlic powder, onion powder, everything bagel seasoning, Italian seasoning, ground turmeric, etc.). If you can take heat, feel free to add ground paprika, chili powder, or even a slightly sprinkle of cayenne pepper.

Mashed Avocado Option: Instead of slices, mash the avocado with salt, lemon juice, and chili flakes for a creamy, spreadable topping.

Type of Eggs: I used sunny-side up eggs for this recipe, but you can also try poached, scrambled, or soft-boiled eggs for different textures and presentations. Alternatively, if you are vegan and want to leave out the eggs directly, that’s fine too.

Garnish Alternatives: Substitute microgreens for arugula, alfalfa sprouts, or chopped herbs like parsley or cilantro.

Prepare Ahead: Slice sweet potatoes in advance and store them in an airtight container in the refrigerator for up to 3 days before cooking.

• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Breakfast
• Method: Baking