Sweet Potato Toast (Vegan Breakfast Ideas)

Sweet Potato Toast Recipes

One of my favorite things about social media is seeing all the creative ideas people come up with for making healthy eating quick, easy and oh, so delicious. I don't know who birthed the idea of sweet potato toast, but I'd like to hug them.

Images like the one above having been inundating my social media streams, but it took me awhile to jump on board. Not because I wasn't blown away by the idea, but because I just kept forgetting about it. I wake up and I usually start my day with coffee and oats. I don't think about it. I just make it because it's quick and easy and I'm also making breakfast for the kids and trying to get our homeschool day started. Who has time for creativity? But this morning, I stepped outside the box and this yummyness was the results.

In case the photo and description aren't enough to convince you to give this genius breakfast idea a try...did you know that sweet potatoes were ranked the most nutritious vegetable in 1992 by the Center for Science in the Public Interest? They are an excellent source of vitamin A, vitamin C and maganese as well as a good source of dietary fiber, vitamin B6, potassium and iron. Plus they're loaded with antioxidants like beta-carotene that help protect the body from free radicals. Eating sweet potatoes can help support a healthy liver, stabilize blood sugar levels and lower insulin resistance. Sounds like a pretty solid breakfast choice, right?

Sweet Potato Toast Recipe Ingredients


I hesitate to list ingredients because other than the sweet potato of your choice (there are 86 varieties) you can literally use just about any topping you can imagine! But here's how I made this batch. 

1 sweet potato cut into 1/4 inch thick slices
2 teaspoons of unsweetened, creamy, cashew butter
Dried blueberries
Shredded coconut
Hemp hearts


Wash your sweet potato, but leave the skin on. Cut the top and bottom off so you have a more solid base to stand your potato up and cut even slices about 1/4 inch thick. 

Place the slices in your toaster and toast until soft in the middle and crispy on the edges. The natural sugars in the sweet potato will caramelize a little during this process, which makes this dish what it is in my opinion. I had to toast mine on the highest setting 3 times. But that really only takes a few minutes.

Top your sweet potato toast with creamy cashew butter, sprinkle with nutmeg and cinnamon, add the dried blueberries, some hemp hearts and shaved coconut and enjoy!

The leftover slices that you don't use can be stored in the fridge and used for breakfast the next day. 

Get creative with your toppings. Mashed avocado, whipped pumpkin puree with coconut milk yogurt, hummus...you can go sweet or savory. I'm thinking these will make an appearance as a holiday appetizers for parties.