I adore bread, but sometimes my body craves a break. That's where sweet potato toasts come in—my top choice for a crunchy base to load up with flavorful toppings while skipping gluten and grains.
Sure, nothing beats traditional bread. However, if you're gluten-sensitive or looking for a lighter option, these sweet potato toasts might just be the solution.
While they may not completely replace bread, they're tasty enough to enjoy at breakfast, lunch, or dinner.
We've crafted three distinct topping ideas: one inspired by Mexican cuisine, another by Mediterranean flavors, and a sweet option that'll satisfy your cravings. Each is packed with nutrients and vegetarian-friendly.
Living in Austin, I often indulge in Mexican cuisine, which inspired my first toast. The black bean mash is a breeze to prepare, and the charred corn combined with fresh lime juice brings a delightful brightness that complements the sweet potato's richness.
The Mediterranean toast is perfect for summer lunches. It features light, refreshing flavors, and the pickled red onions add a zesty punch. You can purchase pickled onions or prepare them yourself to enjoy all week!
I have an undeniable sweet tooth, so I included a delightful recipe that leans towards the sweeter side! This combination of sweet potato, goat cheese, walnuts, and honey is simply divine. The tangy goat cheese perfectly balances the sweet potato and honey. I recommend toasting the walnuts for an enhanced flavor that pre-packaged walnuts just can't match!
Tonight's dinner is already decided! Scroll down for all three topping recipes…
Ingredients
- 2 large long sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
For the Mexican-inspired toppings
- 1 15.5oz can of black beans
- 1 garlic clove (minced)
- 1 teaspoon ground cumin
- 1 1/2 teaspoon fresh lime juice
- pinch of kosher salt
- 2 teaspoons olive oil
- 1 ripe avocado (sliced into 1/4″ pieces)
- 1 corn on the cob
- 1 wedge of lime
- 1/8 cup cilantro (chopped or torn)
For the Mediterranean-inspired toppings
- 1/8 cup tzatziki (we used Cedar's brand)
- 1/2 cup arugula
- 2 medium tomatoes (sliced into 1/4″ pieces)
- 1/8 cup pickled red onion
- 1/4 cup crispy chickpeas (we used Saffron Road brand)
- 2 teaspoons olive oil
For the sweet-inspired toppings
- 4 ounces spreadable goat cheese
- 1/2 cup chopped walnuts
- 4 tablespoons honey
- 1 teaspoon kosher salt
Instructions
Prepare sweet potatoes.
- Heat your oven to 450°F and line a baking sheet with parchment paper. Trim the ends off the sweet potatoes, then slice them lengthwise into approximately 1/4″ thick pieces.
- Arrange sweet potato slices on the baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for about 10 minutes or until they're slightly browned and easily pierced with a fork.
Prepare the Mexican-inspired toppings.
- Drain and rinse the black beans, placing them in a medium bowl. Combine minced garlic, cumin, and lime juice, then mash the mixture with a fork. If it's too thick, add olive oil. Adjust salt to taste after mashing.
- Over a gas stove on medium-high, char the corn by placing it directly on the grate for about 2 minutes on each side or until it reaches your desired level of char.
- Spread the black bean mash over the toasts, layer on the avocado slices, and top with the charred corn. Finish with chopped cilantro and a squeeze of fresh lime.
Prepare the Mediterranean-inspired toppings.
- Spread a generous layer of tzatziki on each toast. Top with arugula, tomato slices, and pickled red onion (homemade or store-bought). Add crispy chickpeas and a drizzle of olive oil to finish.
Prepare the sweet-inspired toppings.
- Preheat your oven to 500°F. Toss chopped walnuts with olive oil and salt in a small bowl, then spread them on a baking sheet. Toast for about 5 minutes or until golden and fragrant, watching closely to avoid burning.
- Spread a thick layer of goat cheese on the toasts, then top with the toasted walnuts and a drizzle of honey.
