Description
A wholesome, naturally gluten-free bread alternative made from sliced sweet potatoes — perfect for sweet or savory toppings and easy to prep for breakfast, lunch, or snacks.
Ingredients
Scale
- 2 large sweet potatoes (long and uniform in width)
- 1–2 tbsp olive oil (optional, for roasting)
- Pinch of sea salt
- Optional Toppings:
- Almond butter + sliced bananas + cinnamon
- Mashed avocado + cherry tomatoes + sea salt
- Cottage cheese + sliced cucumbers + cracked pepper
- Greek yogurt + maple drizzle + toasted pecans
Instructions
- Wash and scrub sweet potatoes. Slice lengthwise into 1/4-inch thick slices using a sharp knife or mandoline.
- Oven Method: Preheat oven to 400°F (200°C). Lightly brush slices with olive oil, sprinkle with sea salt, and place on a parchment-lined baking sheet. Bake 20–25 minutes, flipping halfway, until tender but holding shape.
- Toaster Method: Skip oil and salt. Place slices directly in toaster on high. Toast 2–3 times, checking for softness between cycles.
- Once cooked, top slices with desired toppings and serve warm.
Notes
Uniform slices ensure even cooking. For meal prep, make extra and store in the fridge for up to 5 days or freeze for up to 3 months. Reheat in toaster or oven. Try seasonal toppings for variety year-round.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Oven or Toaster
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 120
- Sugar: 4g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg