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Sweet and Savory Purple Sweet Potato Toasts

So tasty and colorful - literally eating the rainbow with this easy and versatile recipe.

You simply roast slices of potato, then add toppings! You can microwave the potato for 3 or so minutes before slicing to make it easier to slice.

I topped my sweet toasts with crunchy peanut butter, blueberries, strawberries, and a sprinkle of cinnamon.

I topped the savory toasts with avocado slices, carrots, cucumbers, tomatoes, roasted turmeric tofu, and some balsamic vinegar on the bottom right slice.

This makes about 4 -6 toast slices depending on the size of the potato and the thickness of your slices. You can also freeze them for later, and then just pop in the toaster - which I am going to do since my potato was very large and made about 10 toast slices!

Before adding toppings! Roasted and ready!

Here’s how to make these:


1 purple sweet potato

Olive oil

Desired seasoning (if doing savory, I recommend salt and pepper and/or Everything But The Bagel; for sweet, use cinnamon and maybe nutmeg if you have it)



  1. Preheat oven to 425 F.

  2. Peel and slice the potato, then place the slices on a baking sheet.

  3. Brush the slices with olive oil and sprinkle with seasonings (I did half with salt/pepper, and half with cinnamon).

  4. Bake for 20-25 min - the slices should be soft in the center and crispy on the edges.

  5. Add your favorite toast toppings and enjoy!


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