Sweet Potato Toast! (AIP, Paleo, Whole 30 Options)

One of the things I liked the most about our hike in Scotland was the mornings of full Scottish breakfasts. They had these great little toast holders and fresh preserves to slather on them.

When I went gluten free, I mourned the loss of bread. But I found some GF substitutes, and all was (mostly) well again. When I went paleo and ultimately AIP, I really missed a good sandwich or breakfast toast.

It took me FOREVER to get into Sweet Potato Toast…

I kept seeing it on Instagram, and just never attempted it. But then finally, I had a huge, fat sweet potato that I had no real plans for. So I started slicing and decided to attempt the thing I had read so much about.

It. Was. Awesome.

Sweet Potato Toast is super easy, and super versatile. You can not only get creative with toppings, but even change it up by using different varieties of sweet potatoes… some sweeter than others, some with a different texture.

The possibilities are endless!

Here are some of my favorite combinations, both sweet and savory.

  1. Coconut butter with chopped dried fruit
  2. Smashed avocado with smoked salmon
  3. Sliced turkey with avocado slices
  4. Coconut butter with fruit preserves
  5. Maple butter with fresh berries


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Print Recipe
Sweet Potato Toast (done 3 ways)
Sweet potato toast is an AIP game changer! It lets you enjoy the wonders of toast with out any of the gut irritating grains!
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Servings
person
Ingredients
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Servings
person
Ingredients
Instructions
  1. Thoroughly wash your sweet potato.
  2. Slice into 3/4-1 inch rounds (long ways.)
  3. Place in toaster oven, and toast until sweet potato flesh starts to bubble. Halfway through, flip over and toast again.
  4. Have fun with your toppings! Play with them and make combinations fun and spontaneous!


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