The best Sweet Potato Toast you’ll ever make! It’s is a healthy, gluten free, and Whole30 compliant toast substitute. So easy to customize, too!
Whole30 has some people eating scrambled eggs for breakfast, lunch, and dinner. And while scrambled eggs are great, I need a little more variety in my life.
Cue: Sweet Potato Toast with just about any topping you can think of!
You can think of it just as you would regular toast and top it with any of your favorite things that you would normally put on toast.
HOW TO MAKE SWEET POTATO TOAST
1. Prep the ingredients. Clean and peel the sweet potato then cut the tips off. Thinly slice the sweet potato into 1/4” thick slices. Mash the avocado, and thinly slice the radishes.
2. Toast the sweet potato slices. Brush olive oil onto the sweet potato slices and season with salt and pepper. Heat a large non-stick pan on medium heat with 1 tbsp of olive oil. Place the sweet potatoes in the pan, seasoned side down, and season the other side with salt and pepper. Cover the sweet potato slices with a splatter guard and cook for 3-4 minutes per side or until they start to brown and are tender enough to poke through with a fork. Divide them between two plates, then top them with the avocado mash and set aside.
3. Cook the spinach and mushrooms. In the same pan you used for the sweet potatoes, add the mushrooms and more olive oil if needed. Sauté for 2-3 minutes, then add the spinach and sauté for an additional 1-2 minutes until the spinach has wilted. Divide the mushrooms and spinach between sweet potatoes.
4. Fry the eggs. Return the pan to the heat and crack two eggs, season with salt and pepper and cover. Cook for 2-3 minutes until the white part of the egg is no longer runny. Top the sweet potato toasts with the egg and sliced radishes and serve immediately.
HOW TO FRY AN EGG PERFECTLY
This is one of the most frequently asked questions for me on Instagram. Every time I post an Instagram Story of fried eggs, I get tons of messages asking how to fry an egg.
Not going to lie, it took a lot of practice—but I finally nailed it! Here’s my method for frying eggs perfectly every time:
- Heat a non-stick pan on medium-high heat with 1/2 tbsp of olive oil and 1/2 tbsp of butter.
- Crack the egg into the pan and immediately use a spatula to stop the white part from spreading by carefully pushing it back towards the yolk.
- Cover the pan with a lid (preferably one you can see through) and let the egg cook for 2-3 minutes or until the white part is solidified. You might want to remove the lid for the last 30-60 seconds or at least let some steam out so the yolk doesn’t start to cook. Then remove it from the pan and serve immediately.
- Meal prep this recipe by slicing and toasting extra sweet potato rounds, and sauté extra spinach and mushrooms to keep in the refrigerator. To reheat the sweet potato, pop them in the toaster for a few minutes.
- You can slice your sweet potato into rounds like I did or larger, longer pieces that are more “toast like”. Just make sure they aren’t too thick or they will take longer to cook!
- A mandolin makes slicing sweet potatoes so much easier!
OTHER TOAST VARIATIONS
Sweet Potato Toast can be made a variety of different ways. You can prepare them to be sweet or savory, or a combination of both! To switch things up, try out these flavor combinations:
- Sliced avocado and bacon
- Almond butter, blueberries, and rasperries
- Cashew butter, sliced banana, and chopped pistachios
I love adding my favorite air fryer bacon to any sweet potato toast, because bacon goes with everything. Just make sure you check the ingredients so you don’t accidentally purchase non-compliant bacon!
WHOLE30 BREAKFAST IDEAS
When I polled my Instagram audience to ask what they struggle with the most and what they would like to see more of when it comes to Whole30, the most popular request was for Whole30 breakfast ideas.
That didn’t surprise me, because so many breakfast recipes are centered around toast and dairy.
If you’re looking for some new Whole30 breakfast recipes, here are a few other amazing recipes I love from other bloggers:
OTHER WHOLE30 POTATO RECIPES
WANT TO TRY THIS WHOLE30 SWEET POTATO TOAST RECIPE?
PIN IT to your Whole30 recipes or Whole30 breakfast recipes to save it for later!
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Whole30 Sweet Potato Toast
- 1 large sweet potato, thinly sliced
- 2 large eggs
- 8 ounces shiitake mushrooms
- 12 ounces spinach
- 4 radishes, thinly sliced
- 1 avocado, mashed
- 1/2 lemon, juice
- 2 tablespoons olive oil
- salt and pepper, to taste
- Clean and peel the sweet potato, then cut the tips off and thinly slice it into 1/4'' thick pieces. Brush each piece with olive oil and season with salt and pepper.
- Heat a large non-stick pan on medium heat with 1 tbsp of olive oil. Place the sweet potatoes in the pan, seasoned side down, and season the other side with salt and pepper. Cover the sweet potato slices and cook for 3-4 minutes per side or until they start to brown and are tender enough to poke through with a fork.
- Meanwhile, mash the avocado in a small bowl, add lemon juice, and mix. Evenly distribute the mashed avocado between the sweet potatoes.
- When the sweet potatoes are finished cooking, divide them between two plates and add the mushrooms to the pan you cooked the potatoes in. Season them with salt and pepper and sauté for 2-3 minutes, adding more olive oil if needed. Then add the spinach and sauté for an additional 1-2 minutes until the spinach has wilted. Divide the mushrooms and spinach between sweet potatoes.
- Return the pan to the heat and crack two eggs, season with salt and pepper and cover. Cook for 2-3 minutes until the white part of the egg is no longer runny. Top the sweet potato toasts with the egg and sliced radishes and serve immediately.
- Use a mandolin to make slicing the sweet potato and radishes easier.