If you use the search function here you will see that I’m pretty obsessed with sweet potatoes. In fact, one of my first recipes was a sweet potato recipe (I realize this recipe needs a re shoot, like yesterday) Sweet potatoes are delicious, nourishing, naturally gluten-free, high in fiber and packed with all those good nutrients.
How to make sweet potato toast?
To make sweet potato toast I like to buy the round sweet potatoes that are not too long. So the more compact the sweet potatoes are, the better. I wash the sweet potatoes in warm water and use a vegetable scrub to remove all dirt from the sweet potato skin as I do not remove the skin.
With a large and sharp knife slice the sweet potatoes lengthwise. I like to use kitchen paper or a napkin to create a good grip. Sometimes the sweet potato can slip on a cutting board and this will prevent it. You can also use a mandolin slicer to make it easier, but try not to slice the sweet potatoes too thin.
Cut the sweet potatoes into 1/4 inch (0.5 cm) slices. If the slices are too thin, they might burn quickly. You can take those out earlier if you can keep an eye on them though. If they’re too thick it may take more time to roast them and they might not be so crunchy.
Roast in the oven, toaster or air fryer until they are crispy and not soft anymore. Depending on your oven and on which tray you roast them this may take about 30 minutes. In the toaster or air fryer this will be faster. Let the sweet potatoes cool off for a few minutes on a wire rack before adding any (wet) toppings so they don’t get soggy.
How to make sweet potato crunchy?
If you are serious about your sweet potato game, then you can take it a step further by following the below instructions. Because in order to make sweet potatoes crunchy, it’s all about the balance between the starch and the sugar content in sweet potatoes. Without getting too theoretical, these are the extra steps you can follow to ensure a really crispy toast.
- Soak the sweet potato in cold water right after slicing them. 30 minutes of cold water will do to get rid of some of the starch and will help it crisp. After soaking, rinse, drain and dry the sweet potatoes. Or boil the sweet potatoes for 5 minutes with a splash of vinegar. I normally skip this step and go straight to step 2.
- After slicing coat the sweet potatoes with cornstarch. This helps achieve to balance out the sweetness once they are heating up and creating a crispy starchy exterior. Toss the cornstarch with the sweet potatoes, after they have been coated in a little bit of oil or water. I normally go straight to this step and skip the first step. In my experience the difference in crunchiness is very minimal.
- Don’t add salt to the sweet potatoes. Salt will make your sweet potatoes soggy and not crunchy. You can use salt once they are crispy and ready to be served.
- The last step can really help make the sweet potato toast crispy. After roasting the sweet potatoes for about 20-25 minutes in the oven at 220 °C (425°F), I roast the slices for about 5-7 minutes in the air fryer. The toast will become incredibly crispy and delicious this way!
Other tips on how to make sweet potato toast
Personally, I prefer to use parchment paper in the oven or air fryer when making sweet potato toast. Sweet potato can become sugary and sticky and parchment paper will help prevent them from sticking. It will also help to crisp them up nicely.
Just be sure, though, that your parchment paper does not touch the heater of the air fryer, because the paper will catch fire. So make sure to only cover the air fryer basket with parchment paper.
Also, it’s important to give the sweet potato toasts some space. Don’t overlap them, but rather spread them out as an even layer and try not to crowd the baking sheet.
Bake the sweet potato at high temperatures and flip them half way. Next let them cool off for a few minutes, this will help a lot to make the toast firmer and crispier.
Vegan sweet potato toast
When your crunchy sweet potato toast is cooled off, it’s time for the toppings. The possibilities are endless just like with regular bread toast. My favorite is with cashew dill cream, cucumber, capers, a few cherry tomatoes and spring onion.
But there are so many other options. For a savory option you can top your toast with avocado slices with hemp seeds and oregano or vegan cream cheese with jam. The sweet options could be anything with peanut butter, bananas and maple syrup. Or a jam with banana slices and date syrup.
Finally, other delicious sweet and savory toppings are: red onion, sliced radishes, red pepper flakes, lime wedges, any nut butter such as almond butter, blueberries and cinnamon.
These sweet potato toasts are tender thin slices with crispy edges and you’ll love the endless topping options.
For more sweet potato recipes:
- Sweet Potato Gnocchi
- Sweet Potato Black Bean Salsa
- Vegan Sweet Potato Chocolate Bundt Cake (no oil)
- Sweet Potato Coconut Soup
- Roasted Sweet Potato Sushi
- Sweet Potato Breakfast Boats
It’s time to get creative – how will you be topping your sweet potato toasts? I’d love to know! Don’t forget to rate the recipe and leave me a comment below! And if you snapped a photo of your toast, share it with me on Instagram so I can re post it on my stories!
Toast should be crunchy and this sweet potato toast is not only delicious and nourishing, but also really crunchy. Sweet potato toast is not only amazing for breakfast, but also makes a perfect snack.
sweet potato toast
- 1 sweet potato, as round and compact as possible for easy cutting
- 1 tbsp cornstarch
- 1/4 cup (60 ml) water or 1 tbsp olive- or coconut oil
cashew dill cream (for 1 cup)
- 1 cup (150 gr) raw cashews soaked in boiling water for one hour
- about 2 cups boiling water (for soaking the cashews)
- 1 tbsp chopped fresh dill
- 1/2 tbsp white wine vinegar
- 1 tsp date syrup or maple syrup
- 1/4 tsp black pepper
- 1/2 tsp salt
- cashew dill cream
- cherry tomatoes
sweet potato toast
Wash the sweet potatoes and make sure to scrub the skin (with a vegetable brush).
With a large sharp knife, slice off the top and bottom part of the sweet potato. This will help to prop up the sweet potato so that it is easier to cut through without it wobbling.
Then slice the sweet potato lengthwise down the middle. With a steady hand and on a non-slippery cutting board (or on a tea towel) cut thin slices about ¼ inch (0.5 cm) thick from the middle of the sweet potato. You can keep the skin or discard. I prefer to leave the skin on.
Soak the sweet potato in cold water for about 30 minutes or skip this step and coat the sweet potato with water or oil and cornstarch. Evenly distribute the cornstarch on every slice.
On a baking sheet lined with baking paper place the sweet potato slices with enough space in a preheated oven. Bake at 220 °C (425°F) for about 20-25 minutes in the oven. Flip the slices halfway with a spatula. If you have an air fryer, add them (after the oven) for about 5-9 minuets in the air fryer so they become even more crispy. The sweet potato toasts are ready when they are fork tender and dark, but not soft.
You can also make these toasts in the toaster (see notes). Insert slices into toaster and toast the slices on high heat. Alternatively, you can toast them in a toaster oven.
Check to see if they are fork tender, and toast, bake, roast or air fry longer if desired. Keep an eye on the very thin slices as they can burn quickly.
When your sweet potatoes are done, let cool on a wire rack before adding toppings.
cashew dill cream
Let the raw cashews soak in boiling water for one hour.
Then drain the cashews, but reserve a bit of the soaking liquid. Blend the cashews in a high-speed blender with a 2 tbsp of the soaking water. Add more liquid if you want a smooth cream, bit be careful not to add too much liquid. The consistency should be like thick yogurt.
Pour the cashew cream into a bowl and add chopped dill, white wine vinegar, maple syrup, and salt + pepper to taste.
It is worth to use a good chef’s knife. Not only you make the cutting safe, but also for best results.
If you prefer to use your toaster, simply put the raw potato slices in the toaster and toast for a few cycles until the slices are tender enough. The outsides of the sweet potato can start to burn if you don’t watch them closely.
Any leftovers can be kept in an airtight container, but preferably without the toppings which can make the sweet potatoes soggy.
Sweet potato toast will last about 3 days in the fridge. For serving place the sweet potato back back in the toaster, oven or air fryer for a few minutes until warm.
No waste tip: After slicing the top and bottom of the sweet potatoes, you’ll be left with two little sweet potato chunks. You can roast these in the oven as well and use it in a salad.
Meal prep tip: I’ve found that it’s easy to make a bigger batch by following the above step for the oven. So I bake a bunch of sweet potato toast slices in the oven all at once, then I store them in the fridge and pop them in the air fryer to reheat and crisp them up before serving.
Keywords: breakfast, sweet potato, toast, snack
All photos and content are copyright protected. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Green Creator. Thank you!