This sweet potato avocado toast recipe is going to become your new favorite lunch, snack, and maybe even dinner. I’m serious, make this at your own risk because it’s addicting. In this variation of the recipe, I make it with prosciutto. However, one of the best things about sweet potato toast is that you can vary the toppings to your liking, or what you have in your refrigerator right now.
The Key to Making Great Sweet Potato Toast
The most important part of making this recipe a success is making the perfect sweet potato toast itself. And let me tell you, I have tried several ways of doing this. I even once followed a recipe that had me put the sliced sweet potato in the toaster. I should have known that was a bad idea. And hey, if you make great sweet potato toast in the toaster, I applaud you. I wasted a lot of sweet potatoes trying to do it that way.
However, I have finally found a super simple, fail-proof way to make the best sweet potato toast. It’s very, very simple. The key is using parchment paper. You can do this with aluminum foil, but it doesn’t allow the sweet potato to become as crispy. Parchment paper is one of my secret weapons in the kitchen that I use for a lot of vegetable roasting.
How to Make Sweet Potato Toast with Avocado and Prosciutto
Start by slicing the sweet potato thinly. You don’t want it paper thin, as it needs to be able to hold the food you’re going to put on top of it. I slice mine in about 1/4-1/3 inch thick slices. Pull out that handy parchment paper, and line a sheet pan with it. Then simply drizzle a bit of olive oil over your sweet potato slices and sprinkle with salt and pepper. I like to toss the slices a bit on the pan to really coat each slice in the EVOO, salt and pepper mixture.
That is it, my friend. That’s all the prep there is to it. Now you’re just going to pop that sheet pan in the oven at 400 degrees for 10 minutes, flip your sweet potato toast over and pop back in for another 10 minutes (or until it starts looking toasty).
Note: Oven times may vary. We all know all ovens do not cook the same. I like to joke that they all have their own personality. I personally have had to adjust the way I cook several recipes after getting a new oven that cooks so differently than my last one did. (My last oven was very temperamental.) So the first time you make this, just watch it more closely and make note of the time it takes for your oven to make the best sweet potato toast.
Adding the Avocado and Prosciutto to your Sweet Potato Toast
Here comes the good stuff: the combination of avocado and prosciutto is mouthwatering and delicious. I like to slice my avocado inside it’s skin in a sort of cross-hatch pattern so that when I scoop it out with a spoon it’s already in consumable little chunks. You may prefer slices. Either way tastes the same, so do what makes you happy there.
To complete your sweet potato toast with avocado and prosciutto, you’re just going to place a piece of prosciutto on top of each piece of toast, and then scoop a spoon full of avocado on top of that.
Now here’s what makes this even better: crushed red pepper flakes. You know, the ones you sprinkle on top of your cheese pizza? Yeah, those.
To top your avocado and give your sweet potato toast amazing flavor, sprinkle salt, pepper, and crushed red pepper flakes on top, and then squeeze a bit of lemon juice to finish it off.
You are going to want to eat this over and over again. It’s delicious, healthy, Whole30 approved, and totally addicting!
Making Sweet Potato Toast Ahead of Time
After I made this recipe the first time I wanted to eat it over and over again, for lunch basically every day. However, I’m a busy work-from-home, homeschooling mom of 3, so I don’t have time to slice and cook sweet potato toast every day of my life. Good news, though! I have tested this so I know it works well.
To make sweet potato toast ahead of time, make it in large batches and then store in a tupperware/air-tight container in your refrigerator. Whenever you want to make sweet potato toast, just pull out how many slices you want and reheat it, and top with your toppings. This is when you could place it in the toaster for just 1 minute to reheat and re-crisp.
Other ideas for topping your sweet potato toast
Avocado and prosciutto aren’t the only things that make a delicious sweet potato toast recipe. There are endless options when it comes to sweet potato toast. Here are some more ideas for sweet potato toast toppings:
- Nut butter, sliced apples, drizzle of honey and toasted pecans
- Sautéed baby spinach with fried egg on top
- Cream cheese, sliced strawberries and bananas, sprinkle of coconut
- Nut butter, blueberries
- Egg salad
- Tuna salad
- Bacon and eggs
- Coconut cream and strawberries
- Smoked salmon, poached eggs, avocado
- Almond butter, chopped dates, and shredded coconut
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Out with the bread and in with the Sweet Potato Toast! This delicious sweet potato toast recipe is Whole30 approved, and so delicious it's addicting!
- 1 large sweet potato
- 2 avocados
- 3-6 slices prosciutto
- Salt, pepper, crushed red pepper flakes (to taste)
- 1 lemon (to squeeze juice)
- Preheat oven to 400 degrees.
- Slice a large sweet potato in 1/4-1/3 inch slices. (Not using the edge pieces.)
- Line a baking sheet pan with parchment paper.
- Lay the sweet potato slices on the parchment paper, then drizzle with olive oil, salt and pepper to taste. Toss on the pan to evenly coat the slices.
- Bake for 10 minutes, then flip the sweet potato toast slices and bake for another 10 minutes or until they are at your desired toasty-ness.
- Place a piece of prosciutto on top of each slice, Then cut and scoop avocado on top of prosciutto.
- Sprinkle avocado with salt, pepper and red pepper flakes (to taste) and finish with a squeeze of lemon juice.
Making Ahead of Time: You can make double or triple the recipe and make sweet potato toast in larger batches. Then, store toast in an airtight container in the refrigerator. Do not store with the toppings. The sweet potato toast will last about 3-4 days in the fridge. When you're ready to eat, place it in the toaster for about 1 minute, or back in the oven just to reheat.
Amount Per Serving: Calories: 586Total Fat: 37gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 60mgSodium: 2631mgCarbohydrates: 41gFiber: 18gSugar: 8gProtein: 30g
Hi, I’m Jessica! I am wife to Chris, and mom to Kaiper, Alana and Koa. I am a freelance website & blog developer and aspiring author. I share about everything from parenting, how to make money from home, tutorials for my fellow bloggers, work-at-home mom life and being a homeschool family. Learn more about me here.