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.
Instructions
- Wash & Scrub Sweet Potato.
- Chop ends off on both sides of Sweet Potato.
- Slice into thin 1/4 inch slices with sharp Chef’s knife.
- Spread out slices on foil-lined baking sheet.
- Drizzle with melted coconut oil evenly, and sprinkle the slices with pink salt.
- Bake at 425
- Top with creamy almond butter, banana coins, and cacao nibs. Top second with smashed avocado, soft-boiled egg, and pepper flakes.
- Enjoy!!
Hope you love and tag @thefitdelish if you try this recipe out!
Xx,
Katya
