Why You’ll Love Sweet Potato Avocado Toast Recipe

It swaps out bread for sweet potato slices, reducing refined carbs and adding more nutrient‑rich vegetables.
The combination of creamy avocado and crisp sweet potato creates a delightful contrast of texture.
It’s quick and easy to make — really more of a styled snack than a labour‑intensive dish.
Sweet potatoes pack an antioxidant boost (particularly beta‑carotene) and have a lower glycemic index compared to many starchy options.
The recipe is flexible: you can top it simply or dress it up with extra add‑ons for breakfast, brunch or snack time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large sweet potato
1 avocado
2 tablespoons avocado oil (or a neutral oil such as vegetable or canola)
2 teaspoons olive oil
Flaky sea salt to taste
Microgreens (or other greens)
Optional toppings: everything‑bagel seasoning, chili crisp or other preferred toppings

Directions

Preheat the oven to 400°F (≈ 200 °C).
Carefully slice the sweet potato lengthwise into approx ⅓‑inch thick slices.
Place a baking sheet in the oven with 1–2 tablespoons of the avocado (or neutral) oil and heat for about 2 minutes until the oil is very hot.
Remove the baking sheet, arrange the sweet potato slices in a single layer on the hot oil, then return to the oven.
Bake for 15‑20 minutes, flipping halfway through, until the sweet potato slices are crisp on the outside and fork‑tender on the inside.
Remove from the oven and allow the slices to cool slightly.
Top each sweet potato slice with mashed or sliced avocado, microgreens, a drizzle of olive oil and a sprinkle of flaky sea salt (and any other toppings you like).
Serve immediately while the sweet potato base is still warm and crisp.

Servings and timing

Serves: 2
Prep time: ~5 minutes
Cook time: ~30 minutes
Total time: ~35 minutes

Variations

Add an egg – Top each sweet potato slice with a fried or poached egg for extra protein.
Sweet version – Instead of microgreens, try Greek yogurt, dried fruit, chopped nuts and a drizzle of honey for a breakfast‑sweet take.
Spicy kick – Use chili crisp, Sriracha or red pepper flakes on top of the avocado for heat.
Herb garnish – Add fresh herbs like cilantro, basil or dill to brighten the dish.
Cheese topping – Crumble feta or goat cheese over the top for tangy richness.

Storage/Reheating

You can bake the sweet potato slices ahead of time and store them untopped in an airtight container in the fridge.
When ready to serve, reheat the slices in a toaster oven or on a baking sheet in the oven until warm and crisp again. Then top with the avocado and other toppings just before serving.
Leftover topped slices are best eaten immediately (avocado can oxidize and lose its fresh look/texture).

FAQs

What kind of sweet potato should I buy?

Choose sweet potatoes that are firm, with smooth skin and bright orange flesh inside. The smoother skin means easier slicing and a nicer texture when baked.

Do I peel the sweet potato before slicing?

Peeling is optional. You can leave the skin on for extra fibre and nutrients, or peel it if you prefer a smoother look and texture.

Can I use a regular potato instead of sweet potato?

Yes, you can swap in a regular potato, but sweet potato brings extra nutrients, a lower glycemic index and a naturally sweet flavour that pairs beautifully with avocado.

How can I prepare this ahead of time?

Bake the sweet potato slices in advance (without toppings) and refrigerate in an airtight container. Reheat when ready, then top with avocado and fresh toppings.

What are good toppings besides avocado and microgreens?

Some ideas: sliced radish, cherry tomatoes, smoked salmon, fried egg, feta cheese, chopped nuts, yogurt and dried fruit for a sweeter version.

Can I make this vegan/vegetarian?

Yes — the base recipe is vegan. If you add egg or cheese those would add animal‑derived ingredients, but you can skip them or use plant‑based alternatives.

How do I store leftovers?

Store only the baked sweet potato slices (without toppings) in the fridge. Add toppings fresh when you plan to serve. Once topped, leftovers won’t reheat as well because avocado loses texture and colour.

How do I reheat to maintain crispiness?

Use a toaster oven or pre‑heated baking sheet in the oven to bring back crispiness. Avoid the microwave, as it will make the sweet potato base soggy.

Can I freeze the sweet potato slices?

You can freeze the baked slices (untopped) in a freezer‑safe bag or container. Reheat in the oven or toaster oven from frozen until warmed through and crisp before topping.

Conclusion

This sweet potato avocado toast recipe offers a smart twist on a beloved breakfast or snack. With nutrient‑rich sweet potato slices as the base and creamy avocado plus vibrant greens or toppings, it hits the sweet spot between wholesome and satisfying. Whether you keep it simple or dress it up with extras, it’s a great way to swap in more vegetables, enjoy texture contrasts and eat something both delicious and nourishing.

Sweet Potato Avocado Toast

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Sweet Potato Avocado Toast is a healthy and delicious twist on classic avocado toast, using roasted sweet potato slices as the base instead of bread. It’s gluten-free, vegan, and packed with flavor and nutrients.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings
Category: Breakfast
Method: Roasting
Cuisine: American
Diet: Vegan

Ingredients

1 large sweet potato
1 tablespoon olive oil
Salt and pepper to taste
1 ripe avocado
1 teaspoon lemon juice
Pinch of crushed red pepper flakes (optional)
Everything bagel seasoning (optional)
Microgreens, cherry tomatoes, radish slices, or other desired toppings (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and dry the sweet potato. Slice it lengthwise into 1/4-inch thick slices.
Place the slices on the baking sheet and brush both sides with olive oil. Season with salt and pepper.
Roast for 20-25 minutes, flipping halfway through, until fork tender and slightly crisp on the edges.
While the sweet potato slices are roasting, mash the avocado in a bowl with lemon juice, salt, and pepper to taste. Add red pepper flakes if desired.
Once the sweet potatoes are done, let them cool slightly. Spread mashed avocado on top of each slice.
Top with your favorite toppings like microgreens, cherry tomatoes, radish slices, or everything bagel seasoning.
Serve immediately and enjoy!

Notes

Choose a large, evenly shaped sweet potato for uniform slices.
These toasts are best eaten fresh but can be stored in the fridge for a short time.
Great for breakfast, snacks, or light lunch.
Customize toppings based on your preference or seasonal produce.

Nutrition

Serving Size: 2 sweet potato toasts
Calories: 220
Sugar: 4g
Sodium: 150mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 7g
Protein: 3g
Cholesterol: 0mg