Regular toast is as simple as 1, 2, 3: unwrap a slice, toast, and eat. Its trendy younger cousin, sweet potato toast, is surprisingly tricky to prepare though. When I first started making sweet potato toast, I could never strike the right balance: it was either burnt or undercooked, flimsy or too thick, too crispy or too chewy. Now that I make it several times a week, I’ve got it down to a science. Here are the tips and tricks I’ve learned for quick, perfect sweet potato toast every time, plus my favorite, foolproof recipe.
Tip #1: Select the right spud!
Not all sweet potatoes are created equal. Look for ones with relatively few blemishes and no visible eyes. The best potatoes for sweet potato toast are short and stout since they’re the easiest to cut and eat. If you have a longer potato, cut it in half lengthwise before slicing it up so it’s easier to cut it evenly.
Tip #2: Stand the potato up straight
Slicing the potato horizontally while it’s rolling around is difficult, and if your knife slips, it could be dangerous. I like to cut off the ends of my sweet potato and stand it up straight on the cutting board so it’s easier to hold still while slicing.
Tip #3: Thin is better than thick
Don’t get me wrong, I love a nice slab of Texas toast just as much as the next carb-adoring gal, but sweet potato toast is a whole other ballgame. If your slices are too thick, they won’t cook fully, but if they’re too thin, they’ll be too flimsy to hold your toppings. I’ve found approximately 1/4-inch thick slices to be the perfect medium.
Tip #4: Use an oven, not a toaster
Consider this one less of a tip and more of a command. A lot of recipes recommend toasting slices of sweet potato in a bread toaster, just as you would for regular toast, but I strongly advise against this strategy. The sweet potato will not cook through fully, and by the time you pull down the lever of your toaster for the fifth or sixth time, you will be quite cranky, not to mention hungry.
Tip #5: Buy a non-stick baking mat
I love using silicone baking mats for roasting sweet potato toast slices because it prevents them from sticking to the tray. Parchment paper would also work well, although they may not get as crispy. You can use tinfoil too, but the sweet potato toast may stick slightly more.
Tip #6: Heat those puppies up!
I roast my sweet potato toast at 450 degrees Fahrenheit. This high temperature helps the sweet potato release its natural sugars and caramelize beautifully. I’ve found that baking for precisely 17 minutes produces the best results, but the baking time may vary a bit for your oven. Experiment until you find what works well for you!
Tip #7: Flip the slices for the last 5 minutes of roasting
I know this step sounds tedious, but it’s critical to ensure that the sweet potato toast slices cook evenly on both sides. Use a griddle flipper or spatula to flip the slices so that you don’t burn your fingers.
Tip #8: Let cool before handling
Since we’re cooking the sweet potato toasts at such a high temperature, they’ll be scalding hot when you first take them out of the oven. Unless you want to burn your tongue, hold off for a few minutes before biting into your toast.
Tip #9: Load with a mix of creamy and crunchy toppings
Just like regular toast, sweet potato toast tastes best when it features a variety of textures. I like to top mine with a creamy spread such as yogurt, hummus, nut butter, or mashed avocado and finish it off with a crunchy element like nuts or raw vegetables.
Tip #10: Make extra to enjoy throughout the week
Sweet potato toast makes a perfect last-minute meal or midday snack. I like to roast a big batch of sweet potato slices all at once so I always have a few on hand. Just slice up a couple more sweet potatoes and store leftovers in the fridge for up to a week.
Foolproof Sweet Potato Toast
Ingredients
Instructions
Preheat the oven to 450° Fahrenheit. Wash the sweet potato and cut off the ends, along with any blemishes. Stand the sweet potato up straight and carefully slice it into approximately 1/4-inch slices.
Lay out the sweet potato slices on a lined baking tray and roast for 12 minutes, then flip the slices and roast for about 5 more minutes, until the toast has browned and caramelized.
Let the toast cool slightly, then load them up with your desired toppings. Store any leftover slices in the fridge for up to a week.
Equipped with these tricks and this trusty recipe, your next attempt to make sweet potato toast is sure to be a success. The toppings you choose are up to your imagination and whatever odds and ends you happen to find in your fridge. If you’re looking for inspiration, try these five topping combinations. Happy toasting, everybody!