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Forget avocado toast – why sweet potato toast is the best fall breakfast

This amazing fall breakfast is better than avocado toast (yeah, we said it)

Lindsay Parrill
By
Whole sweet potatoes
chefkeem / Pixabay

For those of us who are good little millennials, avocado toast is a sacred part of our morning routine. Something about our day just feels amiss if it’s not started with our trusty trendy toast, scarfed on the go, rinsed down with our favorite morning brew.

This healthy breakfast has been getting us going for a while now, and you’re not getting any complaints from us. But what if we told you that the latest trend in breakfast food could add a little fall flavor to your old routine, while still maintaining many of the best parts of your tried-and-true avocado-y favorite?

Nelli Kovalchuk / Adobe Stock

Why we love sweet potato toast

The name “sweet potato toast” may be a bit misleading. Unlike avocado toast, where toasted bread is topped with avocado, in this case, the sweet potato is the toast. No bread required. A thin slice of sweet potato is baked to perfection, warm and crisp on the outside, pillowy on the inside, then topped with whatever strikes your fancy — including avocado.

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It’s the best of both worlds. Do you want to make a big batch of sweet potato avocado toast? We are here for it. Maybe you want to mix it up and give your usual bagel toppings a new stage on which to shine. Anything you put on toast — nut butter, jam, honey, soft cheese, or fruit — will taste delicious topped on a slice of sweet potato instead.

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If this all sounds a little peculiar to you, consider what a versatile ingredient sweet potato is. It’s one of the few ingredients that’s equally delicious in both savory and sweet applications. Sweet potato fries? Yes, please. Grandma’s sweet potato casserole, complete with all the brown sugar and marshmallows? Why must we wait for Thanksgiving?! Whether it be salty, sweet, fruity, nutty, earthy, or savory, the sweet potato knows how to do it all. This is why this is such a genius breakfast idea.

It’s worth noting that sweet potato toast is also a wonderful option for those sticking to special diets such as vegan, Paleo, and Whole30. But even if you don’t have any particular dietary restrictions, this is a deliciously healthy way to work in a few extra vitamins and minerals to your menu. Sweet potatoes are high in antioxidants, vitamin C, beta carotene, and potassium.

Sweet potato toast, five options
Feel Good Foodie / Facebook

Sweet potato toast recipe

(From Feel Good Foodie)

This healthy, cozy, fall breakfast can be enjoyed so many ways. Top with a fried egg and crumbled bacon for a complete, hearty breakfast. We absolutely loved ours with almond butter, pumpkin seeds, and a drizzle of honey.

Ingredients

  • 1/2 large sweet potato
  • Cooking spray
  • Salt and pepper to taste

Method

  1. Preheat the oven to 350 degrees Fahreneheit. Place a wire rack on a large-rimmed baking sheet.
  2. Using a large sharp knife, slice the sweet potato lengthwise down the middle. With a steady hand, make four to five thin slices about 1/4 to 1/3 inches thick from the middle of the sweet potato. You can keep the skin or discard.
  3. Spray sweet potato slices with cooking spray and season with salt and pepper.
  4. Bake for 15 to 20 minutes, until potatoes are fork tender, but not fully cooked or soft.
  5. Remove the sweet potatoes from the oven and cool on a wire rack before adding toppings.
Scrambled eggs
Hamburger Helper / Flickr

More sweet and savory topping ideas

Above, we mentioned some general ideas for toppings on sweet potato toast, but here are some fun combinations that would work for fall breakfasts or midday snacks:

Sweet toppings:

  • Nutella and fresh fruit
  • Cream cheese and fruit jam
  • Maple syrup or honey with cinnamon
  • Drizzle of tahini or coconut butter
  • Chocolate chips or cacao nibs

Savory toppings:

  • Avocado and smoked salmon
  • Hummus and roasted vegetables
  • Pesto and grilled chicken or tofu
  • Eggs (scrambled, fried, or poached)
  • Salsa and cheese
  • Bacon or sausage

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Lindsay Parrill
Lindsay Parrill
Contributor
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
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