The 10 Best Sweet Potato Toast Recipes On Instagram
If you haven't noticed, bread has been looking a lot more orange on Instagram these days—and it's not a new filter. It's a new trend: sweet potato "toast." That is, spreading your favorite toast toppings (e.g., avocado, bananas, eggs, nut butters, etc.) over toasted sweet potato instead of toasted bread.
And you can accomplish this by popping sweet potato slices in the toaster. Yes, you can put sweet potato slices in the toaster. Avocado toast just traded in gluten for a vegetable, and the world didn't end.
The first we saw of this phenomenon was from health coach and wellness blogger Lisa Bryan, who supplied us with a recipe for Sweet Potato "Toast" with Avocado, Cucumber, Smoked Salmon, and Poached Egg back in November.
But it has resurfaced since blogger Kelsey Preciado had the genius idea of simply slicing a sweet potato into ¼-inch-thick pieces, popping each slice in the toaster, toasting them for two rounds, and then using them in place of bread for toast.
Once the spud is toasted, feel free to top it with the accouterments of your choice. Preciado made it three ways: one with almond butter, banana slices, and cinnamon; one with avocado, salt, pepper, and some lemon zest; and one with tuna salad and a few slices of red onion.
Sweet, savory, or somewhere in between, the options are as endless as your love of avocado toast. Maybe a little brie and honey? What about some crème fraîche, smoked salmon, and capers?
We scoured Instagram for some more inspiration, and it wasn't hard to find our favorites (seriously—sweet potato toast is everywhere now):
Almond butter, dates, and coconut butter
Avocado, tempeh, rainbow beets, cucumber, alfalfa, sunflower sprouts, black sesame, ACV, and Himalayan salt
Peanut butter and pomegranate seeds
Avocados and poached eggs
Smashed peas, feta cheese, and smoked salmon
Coconut cream and strawberries
Peanut butter, strawberries, blueberries, pumpkin seeds, and sunflower seeds
Red beans, roasted cauliflower, and kale
Pesto, two ways
Hummus and tomatoes
Emi Boscamp is the former News Editor at mindbodygreen. She received a BA in English and minors in Spanish and Art History from Cornell University. She's a writer living in Manhattan and enjoys cooking, eating, traveling, and writing about all three of those things. She loves anything pickled. And anything punny. (She's kind of a big dill.)