At my house, we grew up on toast. Whether it’s sweet flour, cinnamon-coated flour, or buttery sourdough, toast is a daily breakfast staple. And as one of four kids, I can see why— it’s quick, easy, and never disappoints even the pickiest eaters. But now that I’m gluten-free, I’ve been struggling to find alternatives to toast that are both convenient in the morning. Once I discovered the whole baked sweet potato, I quickly got hooked. Hear me out, it might sound like a movie replacing bread with a vegetable, but I’ve seen that sweet potato It is the perfect base for savory dishes and packaged vegetables breakfast that helps to stabilize blood sugar, suppress appetite, and avoid feeling tired and sluggish in the middle of the day.
In addition, sweet potatoes are rich in fiber, beta-carotene, and vitamin A. During these cold months, I always have the opportunity to incorporate this nutrient-rich vegetable into my meals. Whether you have an intolerance or not, whole-grain baked sweet potatoes make the perfect gluten-free and nutrient-dense substitute to change up your weekly meal!
And by the way, this recipe is part of RE: Plant-based SET—A new 5-day meal plan will hit your inbox on January 21st! With delicious breakfast, lunch, and dinner recipes, this is the week’s worth of meal that will leave you feeling lighter, brighter, and full of energy. Sign up here!
Sweet potatoes are the perfect breakfast, lunch or dinner
While I love sweet potatoes for breakfast, it’s a great side dish for lunch, dinner, or even a snack. These recipes are super easy to make and offer plenty of flavor. After experimenting with different coatings, I’ve chosen two of my favorite combinations. They’re both sweet and savory and check all the boxes — creamy texture with just the right amount of crunch. You can decorate them up or down and add any additional flavors you like.
How to make the best whole roasted sweet potato
The key to making the best whole-grain baked sweet potatoes lies in the roasting process. You’ll know your sweet potatoes are ready when you take them out of the oven and they’re soft to the touch, plus the skins are starting to get a little syrupy. (I like to poke the top with a fork to make sure it’s completely soft.) Cover them in foil so the potatoes soften from the steam without becoming mushy. It’s best to remove the foil and let them cool a bit before slicing them in the center. When grinding meat, I like to drizzle a little olive oil and sprinkle with sea salt. This adds some flavor while also providing the ideal smooth base aka the perfect canvas for your toppings.
Topping 1: Whole roasted sweet potato and herbs
This first combination is super and full of flavor. I love the silky texture of sour cream mixed with toasted nuts and seeds for extra crunch.
1. Once the sweet potato is ready, take a ball of sour cream and spread it on each half of the sweet potato. (For the vegetarian option, you can choose plant-based sour cream or even coconut yogurt.)
2. It is important to make sure the sweet potatoes have cooled down, or the sour cream will start to melt.
3. Next, top with the nuts of your choice. My favorite is the combination of toasted pecans, toasted pumpkin seeds, and toasted sesame seeds.
4. After the seeds are evenly spread over the potato halves, finish by sprinkling whatever fresh herbs you have on hand. I usually use chopped mint, dill, and chives, but any herb combo will be fresh and delicious.
5. Finally, I always like to add a pinch of salt or a dash of red pepper for an extra kick.
Topping 2: Whole roasted sweet potato with butter and onion
Here’s a healthy take on your classic avocado toast. Avocado toast has been my go-to recipe for years, but now I prefer this version because it’s an easy way to add more veggies to my day. The key to the perfect avocado toast is mashing the butter first.
1. Cut the avocado, remove the skin, and put in a bowl to mash with a fork. This makes spreading the butter easier and allows you to mix in any seasonings you want to enhance the flavor of the avocado.
2. After buttering the sweet potato, add sliced shallots, coriander and salt and you’re done! I also like to add anything spiced to it for extra flavor.
As you may already know, a plant-based diet offers many benefits, but sometimes I struggle to find creative plant-centered meals that really keep me full. With added protein and fat from nuts, seeds and avocados, I’m never satisfied with these sweet potato toast. Plus, they take less time to prepare, especially if you cook your sweet potatoes first and store them in the refrigerator, making them easy to reheat later. Both of these recipes are healthy, delicious, and never let you down. Trust me, you’ll be hooked!
