sweet potato toast sweet potato toast Israeli Kitchen Here's a nice change-up from the usual breakfast fare. (Photo: Sarah F. Berkowitz)

Sweet potato toast

A fun, nutritious and gluten-free alternative to workaday wheat toast.

  • Yield: 10-12 slices
  • Prep time: 5 minutes
  • Cook time: 20 minutes

What’s next, right? Now we’re taking away your morning toast because we KNOW you want to be health conscious. And yes, there may be a time and place for toasted white bread with butter, but right after cementing our New Year’s resolutions is definitely not the time.

This kid-friendly toast is packed with vitamin C, and a creative, gluten-free alternative to the "real thing." It’s fun, versatile, and a nice change-up from the usual breakfast fare.

Try it. Let me know what you think. Personally, I’m hooked – but then I’ve always had a sweet spot for sweet potatoes.


  • 2 large sweet potatoes
  • Non-stick cooking spray
  • Salt
  • Garlic powder


Preheat oven to 400. Line baking sheet with parchment paper.

Scrub and wash sweet potatoes, or remove peel with a peeler (I left mine on).

Slice off pointed ends, and save to throw into a soup. Slice sweet potatoes lengthwise into half-inch slices.

Spray with non-stick spray, and place onto baking sheets.

If desired, sprinkle with a bit of sea salt, garlic powder, onion powder, or spice of your choice. (For pie-like sweet potato toast, sprinkle with a bit of cinnamon and freshly ground nutmeg.)

sweet potatoes Sweet potato slices make a lovely vessel for your favorite toppings. (Photo: Sarah F. Berkowitz)

Bake for 20 minutes. Cool on wire rack, and store leftovers in fridge for several days. To reheat, simply pop into a toaster or hot oven for 2-3 minutes.

Serve with hummus, mixed greens, avocado or nut butter and banana slices.

Related Topics: Breakfast

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