Sweet potato toast always grabbed my attention from those TikTok reels and Instagram pics. Seems like everyone’s hunting for a breakfast swap that doesn’t taste like cardboard… so you’ve probably found yourself wondering how to pull it off without making a mess of your kitchen, or wasting a perfectly good potato. Seriously, I’ve seen folks slice these things all sorts of ways—thick, thin, sideways—total chaos. I’m just here to tell you: it’s crazy easy, and actually fun once you figure out your style. Oh, and I’ll spill the real secrets about toppings, slicing tricks, and how to keep slices from turning to mush if you store ’em for later. Let’s get comfy—this is about to get scrumptious. 
What Type Of Sweet Potato To Use
Oddly enough, not all sweet potatoes are born equal. Okay, grab one that’s kind of football-shaped, not those skinny, gnarly ones. Look, you don’t need to visit a five-star produce section, but you want a sweet potato that’s firm, even, and doesn’t have weird spots. Trust me, I’ve tried funky-shaped ones—they tip over in the toaster or burn on the edges. Annoying!
If you’re at the store, go for the classic orange flesh sweet potato—think “Covington” or “Beauregard” if you want to sound clever at a dinner party. The thin-skinned ones work the best because peeling is easy, but you don’t have to peel, honestly. Organic’s nice, but…eh, it’s your call. Thicker potatoes? Trickier to slice. Just sayin’.
If you love exploring sweet potato breakfasts, you might want to peek at this fantastic loaded sweet potato casserole recipe. 
How To Make Sweet Potato Toast
Here’s my “please don’t chop your fingers” method for making sweet potato toast. First, seriously, get a sharp knife. I know, you’re hungry, but dull knives = danger zone. Slice the potato lengthwise into pieces about as thick as a pencil (not too thin, or they’ll burn—ask me how I know). Don’t stress about perfect slices. Heck, mine are always a little squiggly.
Then—I throw ‘em right into my toaster. Shove two slices down like bread, and toast on the highest setting. They’ll probably need two or three cycles. Check after each one because sometimes, depending on your toaster, they’ll char on one side and be raw on the other. Annoying! If that’s happening, rotate them between rounds. If your toaster can’t handle this, just pop slices in the oven: 400°F, 20-ish min, flip once. I personally love the crispy edges, but do what makes your taste buds dance.
Bonus tip? If you have time, poke the slices with a fork and microwave them for, like, two minutes before toasting. Gets them halfway there. Lazy hack, but works on crazy mornings.
Ready to branch out? Swing by this breakfast sweet potatoes guide for more ideas. 
Sweet Potato Toast Topping Ideas
Here’s where it gets, let’s say, “dangerously flexible.” You can load your sweet potato toast with absolutely anything. One day I’m classic avocado-everything-bagel blend, next day it’s peanut butter with banana (and chocolate chips—don’t judge). Go sweet, go savory, go nuts.
If you want creamy-crunch, try ricotta with cherry tomatoes and basil. Or, if dark and moody mornings are your jam, top with almond butter and cinnamon. For the protein-chasers—it’s all about fried eggs, a few chili flakes, and a dusting of feta. Sometimes, I raid my fridge for leftover creamy sweet potato curry soup as an odd dipper. Zero shame.
Look… if you like it, just plop it on. Every swipe and sprinkle makes this sweet potato toast totally yours.
Tips for Making the Best Sweet Potato Toast
So, a couple of pro-level hacks I learned the messy way (my smoke detector’s too sensitive):
- Use a toaster oven if you have it. Big slices? Way easier to handle.
- Let those slices cool a minute. They crisp more and won’t scald your mouth.
- If you’re a planner, pre-slice your sweet potato toast on Sunday, stow ’em in water in the fridge, and just dry before toasting—huge lifesaver.
- Try the “half-microwave first, then toast” trick. Slices get way more tender, way faster.
There’s nothing wrong with getting a little creative. Sometimes, on a lazy chilly day, I crumble some leftover honey butter sweet potato cornbread right on top. Ridiculous, I know—but wow, so good.
“Best weekday breakfast ever—my kids actually look forward to it and devour every last piece. Never goes to waste and always a hit with guests visiting from outta state!”
How to Store Sweet Potato Toast
Honestly, keeping your sweet potato toast from getting soggy requires a little trickery. After you’ve sliced and toasted (or roasted) your batch, let all the pieces cool down. Lay them flat on a plate or rack, don’t let them pile up—moisture city!
Once cool, stack the slices with a bit of parchment paper in between. Store them in an airtight container in the fridge for up to five days. Whenever you need one, pop it back in the toaster or oven for a quick reboot. Such a gamechanger if you’re hustling in the mornings.
I like making a double batch and stashing extras, then jazzing them up with whatever I find in my fridge—leftover brisket or a spoonful from this ground beef sweet potato power bowl. Efficient and, honestly, kind of thrilling when you’re half awake.
Common Questions
Q: Do I have to peel sweet potatoes first?
Nope. Nope, nope, nope. I leave the skin on most of the time—the edges get crispy and it’s bonus fiber.
Q: Can you use a microwave for everything?
You can half-cook them in the microwave, sure, but you still want a toaster or oven for that crispy finish.
Q: Why aren’t my slices cooking all the way through?
Probably too thick, or your toaster’s on the struggle bus. Try a longer oven bake, or even better, slice ‘em slightly thinner.
Q: Are there make-ahead breakfast options using sweet potato?
Absolutely. Check out recipes like crispy sweet potato red lentil patties or breakfast sweet potatoes for solid ideas.
Q: What’s a kid-friendly topping?
Peanut butter and sprinkles honestly works, or try a swirl of deliciously easy sweet potato casserole on top. Kids go bonkers for it.
Let’s Make Breakfast Legendary
There you have it—sweet potato toast is easy, crazy versatile, and honestly way tastier than plain bread. Play around with the toppings. Get wild or keep it simple, it’s all up to your mood and what you find in the pantry. If you’re itching for more sweet potato inspo, this How To Make Sweet Potato Toast guide gives a solid visual walk-through, and this easy baked sweet potatoes with spinach and feta is another delish breakfast option—highly recommend flipping through. Trust me, once you start, you’ll wonder what you ever did with plain old toast. Try it, eat happy, and don’t be shy—share your weirdest toppings!
Print
Sweet Potato Toast
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Delicious and versatile sweet potato toast that’s easy to make and perfect for any topping.
Ingredients
- 1 large sweet potato (orange flesh)
- Toppings of your choice (e.g., avocado, peanut butter, ricotta, eggs)
Instructions
- Preheat your toaster or oven to the highest setting (for toaster) or 400°F (for oven).
- Slice the sweet potato lengthwise into pieces approximately 1/2 inch thick.
- Toast the slices in the toaster, checking after each cycle to ensure even cooking.
- If using an oven, place slices on a baking sheet and bake for about 20 minutes, flipping halfway through.
- Optional: Microwave slices for 2 minutes before toasting to ensure tenderness.
- Once done, let cool slightly and add your desired toppings.
Notes
You can store slices in an airtight container in the fridge for up to five days; reheat in toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Toasting & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 5g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg