Oven Baked, Whole-30 Sweet Potato Toast – Gluten-Free Breakfast

Oven Baked, Whole-30 Sweet Potato Toast Topped 2 Ways

To all my fellow toast enthusiasts – here is a Whole-30 Sweet Potato Toast that is the perfect gluten-free toast alternative and tastes absolutely DELISH. The first time I heard of this, I was dumbfounded and wouldn’t believe this magic until I tried it. There are two ways to make this, but I prefer oven-roasted as this gets the potato extra tender and flavorful. I love to meal prep a large batch of these for the week!

Sweet Potato Toast Ingredients:

1-3 Medium-Large Sweet Potatoes depending on preference.

2 tbsp Organic Coconut Oil

2 tsp Himalayan Pink Salt

Toppings:

1 Avocado

1 Pasture-Raised Vital Farms Egg

Sprinkle of Crushed Pepper Flakes

Creamy Almond Butter

Banana Coins

Sprinkle of Cacao Nibs

Directions:

Chop ends of of sweet potato.

Slice into 1/4 inch slices.

Lay out onto foil-lined baking pan.

Drizzle with coconut oil & sprinkle them with pink salt.

Bake at 400 for ~20-25 minutes until fully tender.

If you are in more of a time crunch, feel free to slice the sweet potatoes and pop in the toaster 4-5 times until tender! I find that baking is preferred as it brings out more of the flavor and the sweet potato just melts in your mouth. *Insert drool emjoi* However, toasting is a great alternative when in a bind! I definitely recommend AT LEAST prepping this on a Sunday to have ready to go slices to bake or toast!

I topped the slice off with almond butter, banana coins, and cacao nibs. The second slice was topped with smashed avocado, a soft-boiled pasture-raised egg, and sprinkled pepper flakes. This keeps the toasts Whole-30 compliant if any of you are currently following the Whole-30 Program!

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Oven-Baked Sweet Potato Toast (Gluten-Free, Whole-30 Approved, Paleo)


Description

One of my favorite healthy recipes to meal prep for the week! You have to try this gluten-free toast alternative for mornings. If you do not have time to bake, opt for popping in the toaster oven 3-4 times until tender to top with your favorites. 


Scale

Ingredients


Instructions

  1. Wash & Scrub Sweet Potato.
  2. Chop ends off on both sides of Sweet Potato.
  3. Slice into thin 1/4 inch slices with sharp Chef’s knife.
  4. Spread out slices on foil-lined baking sheet.
  5. Drizzle with melted coconut oil evenly, and sprinkle the slices with pink salt.
  6. Bake at 425 
  7. Top with creamy almond butter, banana coins, and cacao nibs. Top second with smashed avocado, soft-boiled egg, and pepper flakes
  8. Enjoy!!

Hope you love and tag @thefitdelish if you try this recipe out!

Xx,

Katya

hi, I'm Katya -- former D1 tennis player, certified CorePower Yoga Sculpt teacher, & soon to be IIN Certified Health Coach. Welcome to my page where I share all things wellness, real food recipes, and fitness. Thanks for stopping by and be sure to explore all things recipes, travel, yoga sculpt, wellness hacks, & shop all of my faves!

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