Perfect Sweet Potato Toast

If you’re a foodie or frequent user Pinterest and Instagram, you’ve probably heard about one of the latest dining trends, sweet potato toast. If you haven’t heard of sweet potato toast, you might feel a little confused and/or uncertain about the concept like I was when I first heard about it. Who determined these sweet potatoes had the qualifications to take on a toasted status? Did other potatoes feel excluded by this decision? What exactly makes these potatoes “toasty”? Questions like this and so much more plagued my mind.

To be honest, I had my reservations about poast (I got tired of typing out “sweet potato toast”, so that’s what we’re calling it now). The first of which being that everyone knows regular toast is wonderful, comforting and perfect, so could the sweet potato really do a title of such elevated status justice? The answer is yes. Yes, it could.

I’m not a big fan of baked potatoes, so when I first saw a picture of a pile of toppings atop a slab of sweet potato, I was confused as to why it was considered “toast” and not just a creatively dressed baked potato. Surely, I thought, these people had to be out of their poast-loving minds. Turns out, there were not.

Poast is closer in many ways in texture to a french fry than a baked potato; thinly sliced and cooked to a crispy perfection. You can go sweet or savory because either way, it’s delicious. It’s also a great bread substitute for anyone cutting back or processed foods or with a gluten intolerance. I like making big batches at once in the oven, so today we’re gonna get poasting with some oven baked poast!

Baked Poast


  • 1 Large sweet potato (I say the bigger, the better)
  • Coconut oil
  • Pink sea salt (optional)
  • Coconut sugar (optional)

Grease a baking sheet with coconut oil and preheat the oven to 400°F.

The key to a great piece of sweet potato toast is getting the right slice. To me, any kind of toast should be equal parts tasty and functional; a crunchy, delicious vessel for transporting toppings to your tummy.

I like to slice mine between 1/4-1/2 an inch, depending on what will be topping it. I feel like if you go much thicker than that, you miss out on the full crunch experience.

I go with 1/2 an inch if I plan to load it up with a lot of toppings and a 1/4 inch if I’m just going to spread something simple (like jam or peanut butter) over it. Just try to cut all your slices fairly uniform when doing a big batch so that they cook evenly.

Place them on the baking sheet, lightly coating them with a layer of coconut oil. If you’re going to top them with savory toppings after toasting, sprinkle a dash of salt over top. If you plan to take a sweeter route with your poasting adventures, give them a gentle dusting of coconut sugar. Pop them into the oven for 7-10 minutes (more or less, depending on the thickness of your slices) and then flip them over on the sheet and bake for another 7-10 minutes or until they take on a crisp, golden brown quality. Remove from oven and allow to cool slightly before digging in.

Now, if you’re like me, you take the crispy factor of toast (sweet potato or otherwise) quite seriously. So seriously, in fact, that a general toasting for your poasting is just not satisfactory. If this is the case, you will need to perform the post-poast toast. After your initial baking process, use a metal spatula or set of tongs to place the sweet potato slices directly onto the oven rack and allow to toast 2-4 minutes. Flip them over and repeat on the other side, repeating as necessary until reaching optimal crispiness.

I like to make a big batch of poast with my meal prep at the beginning of the week and store them in an airtight container in the refrigerator. They reheat really well with a quick toast in the oven or toaster throughout the week.

Other Ways to Poast

If you don’t want to pre-bake a big batch at once, or simply prefer your poast freshly cooked with each meal, no worries. Go ahead and slice up your week potatoes and store the raw slices in the fridge to cut down on prep time the rest of the week. If you’re just making one or two pieces at a time, you can toss them in the toaster for a quick single serving. And grillmasters of your home will be happy to know that they can get poasting on their next cookout or BBQ night by tossing a few slices on the grill.

How you dress your poast from there is as limitless as your imagination! Load it up with honey, greek yogurt and granola in the mornings to start you day the poast way. Have it as an afternoon or poast-workout snack (see what I did there?)  with some bananas and peanut butter. Or spice up your next Taco Tuesday with some poast tacos! (Or should we call them… Pacos? Seriously. I could do this all day.)

Add some tomato sauce, cheese and toss them back into the oven for another 5-10 minutes to appease the picky eaters in your life with poast pizza. (What would be pozza? No. That won’t work. Pizzo? I’ll get back to you on this one.)

My husband is a notoriously picky eater. If he could live off of five things for the rest of his life, they would be burgers, steak, french fries, Chick-fil-A sandwiches and glazed Krispy Kreme donuts. He is not a sweet potato fan (shocker), but he really likes poast in pizza form.

Wherever your poast journies take you, make sure to have a slice for me. Happy poasting!

All writing and images copyright © 2018 Rachel Elise Weems Woods

15 thoughts on “Perfect Sweet Potato Toast”

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