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Holy sweet potato! Are we in brunch heaven? The fancy-shmancy toast tartine craze continues to wow and mesmerize, but for us gluten-free folks, it’s a special kinda torture. Those uber trendy toast snacks have taken over our Instagram feeds, and not to mention our fav breakfast spots. But before you let those crispy, crunchy bread rafts with those delectable toppings get the best of you, you need to hear the latest foodie trend: Sweet Potato Toast. Yassss! Sweet Potatoes, darl’in!!! Move over Kim K., sweet potato toast is breaking the internet. This is a breakfast game changer. Sweet potato + a toaster… yes! That’s it! It doesn’t get any easier than that. Making them is pretty easy, and it’s way more nutritious than bread. PLUS…extra breakfast bonus points: sweet potatoes are an amazing source of calcium, potassium & vitamins A and C. POW!????
What you need to know… Slice the sweet potato into quarter-inch-thick pieces (they should look kind of like toast, obvi!) & pop them into the toaster. After two rounds on the highest setting, they’re ready to eat. Add you usual toast suspects like almond butter or mashed avo and egg. This mornings’ SPT has mashed avocado, caramelized onions and mushrooms and a fried egg.
What You’ll Need
1 sweet potato 1 avocado, peeled, sliced and smashed 2-4 eggs (depending on how many you’d like). 1 large avocado, peeled and sliced. 1 cup mushrooms, sliced 1/2 onion chopped 1 tablespoon coconut oil salt and pepper, to season.
What You’ll Need To Know
Toaster METHOD: 1. Slice sweet potato into toast like pieces about 1/4 inch thick and add to toaster and toast on the highest setting.
2. Toast TWICE! It took mine 2 rounds on high in the toaster to cook through and result in this slightly browned “toast”.
Oven METHOD: 1. Preheat oven to 350F
2. Add sweet potato toasts to a baking sheet and cook for 12-15 minutes or until golden brown. Once your sweet potato toasts are nice and toasty, top with mashed avocado, add the onions and mushrooms and then top with a fried egg (optional)
Toppings: 1. For the caramelized onions, Slice the onions: Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices.
2. Melt the coconut oil over medium heat.
3. Add the onions and stir them gently to coat with coconut oil.
4. Next, add the mushrooms and season with salt and pepper.
5. Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet. Exact cooking times will vary with the number of onions you’re cooking, their liquid and sugar content, and their age.
6. While your onions and mushrooms caramelize, mash your avocado and set aside.
I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.