Trends these days are hard to keep up with, like the infamous sweet potato toast. It’s one I was late to join in on last year but after I gave into the peer pressure I was hooked. Now I don’t make these on a daily basis, but they are an inventive way to cook the sweet potato and combine with leftovers for a unique breakfast or brunch experience.
Traditionally I feel like it’s all sweet options, so to put my own spin on it I’ve decided to share five savory variations. Of course I do not claim to have been the inventor of the “sweet potato toast” fad – I’m merely sharing some combos I’ve grown to really love. I think this concept is genius for throwing together leftovers. I usually have a fridge full of random odds and ends from recipe testing new content or meal prepping. Instead of spending an hour roasting potatoes or dirtying up a pan I have to admit the toaster is way more convenient and time efficient. So this is clearly a great idea for a healthier breakfast/brunch option on-the-go or a somewhat fancy snack idea, perfect for the kids after school.
Either way, it’s worth all the hype. Give it a try and have fun creating your own combinations! (If you’re looking for some ideas on sweet toppings, definitely check out Jennifer’s recipe over on her blog NeuroticMommy.com for 5 more ideas!)
Be sure to leave me a comment below letting me know if you give this recipe a try. I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Savory Sweet Potato Toasties 5 Ways!
Yield 5 servings
- 1 large Sweet Potato, ¼ in. thick sliced (x5)
The Classic Loaded:
The Faux Reuben:
- ¼ cup sliced Mushrooms, marinated (⅛ tsp liquid smoke, 1 tsp tamari, 1 tsp vegan worcestershire)
- Drizzle of Cheese Sauce
- 1 ½ tbsp Classic Sauerkraut
- 1 Green Onion, thinly sliced
The Brunch Club:
The Bruschetta Remix:
- ¼ cup Tomato, diced
- ⅛ tsp Garlic Powder
- 2 tbsp Fresh Basil, thinly sliced
- Sunflower Seed Parmesan, to taste
- Balsamic Vinegar, to garnish
The Sushi Taco:
- ¼ cup Cooked Brown Rice
- Persian Cucumber, thinly sliced
- Sriracha Mayo, to top
- Sesame Seeds, to top
- Wash and cut the sweet potatoes lengthwise about 1/4" thick.
- Using a toaster on high, add each sweet potato slice and toast for the maximum time (about 2 minutes). Repeat this process about 2-3 times total or until tender. Alternatively you can bake these in the oven for 12-15 minutes at 425 degrees F.
- Let cool before topping with ingredients. Listed above are the combinations I love most. Most of which I have the components to leftover in my fridge.
Courses Breakfast, Snack, Appetizer