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