Ready to learn how to make the perfect sweet potato toast?

Sweet potato toast is delicious, nutritious and an overall fabulous way to enjoy sweet potatoes. It’s also a great bread substitute for anyone cutting back or processed foods or dealing with a gluten sensitivity.

Learning how to make the perfect slice of sweet potato toast is easier than you might think.

The first time I heard about sweet potato toast, I had no idea what it was. I had questions. A lot of questions.

How do you make sweet potato toast? And is it more like a toast… or a baked potato?

What qualified sweet potatoes to be toast, but not other potatoes? Did the non-sweet potatoes feel excluded by this decision?

What kind of toppings can you put on sweet potato toast?

And did anyone else feel like “sweet potato toast” was a rather lengthy title? And surely there was a more efficient name for it out there just waiting to be discovered?

The first time I saw a picture of poast (I got tired of typing out “sweet potato toast”, so that’s what we’re calling it now: Poast), I thought it was some kind of baked potato.

I was confused as to why it was considered “toast” and not just a creatively dressed baked potato. But poast is actually thinly sliced slabs of potato. It’s closer in many ways in texture to a French fry than a baked potato (especially when it’s thinly sliced and baked to crispy perfection).

You can pile on sweet or savory toppings (either way, it’s absolutely delicious).

So let’s jump right into it and learn how to make perfect sweet potato toast!

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Baked Poast

Ingredients:

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

Slicing Directions:

The key to making a perfect 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.

If you’re planning to load it up with heavy toppings (like full egg and avocado poast style), go with 1/2 in slices for more structural integrity.

If you’re going to spread something simple (like jam or peanut butter) over it, try 1/4 inch slices.

Whichever way you go, just try to cut all your slices fairly uniform when doing a big batch so that they cook evenly.

Baking Directions:

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

Place poast slices 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.

Going Extra Crispy:

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.

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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.

Topping Your Poast

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, 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 journeys take you, make sure to have a slice for me. Happy poasting!

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Hey there, don’t leave yet!

We’re still getting to know each other! Don’t go away so soon. Here are a few more of my posts and recipes that I think you’re going to love.

Protein-Packed Blueberry Kodiak Muffins

Why You Should Be Taking Collagen

French Kale and Onion Soup

How to Drink a Gallon of Water a Day

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All writing and images copyright © 2018 Rachel Elise Weems Woods

Published 2-4-2018. Updated 2-6-2020.