This sweet potato toast is one of those recipes that sounds too simple to be amazing—until you try it.
It’s toasty, creamy, and naturally sweet with just the right crunch and warmth.
You don’t even need bread, and it still feels like comfort food.
Why I Love This Recipe
I started making this when I was trying to cut back on bread but still wanted something warm, satisfying, and just a little sweet in the morning. It’s one of those recipes that turns into a go-to, especially when I need something quick that feels a little special.
- Naturally gluten-free
- No toaster needed
- Ready in under 20 minutes
- Great for breakfast or a snack
- Only a few simple ingredients
Servings and Cook Time
Servings: 2
Total Time: 15–20 minutes
Macros (Per Serving – 2 Toasts)
- Calories: 220
- Protein: 4g
- Carbs: 31g
- Fat: 10g
- Fiber: 5g
- Sugar: 9g
Why This Recipe Works (Quick Science)
Sweet potatoes contain natural sugars and starch that caramelize when roasted. When you slice them thin and bake them, the edges get slightly crisp while the center stays soft—mimicking toast. The almond butter adds healthy fat and protein, and the banana gives a naturally sweet topping that pairs perfectly.
Common Mistakes
- Slicing too thick: This makes the toast soggy and takes longer to cook. Stick to ¼-inch slices.
- Not flipping the slices: You want even roasting on both sides. Flip halfway through.
- Using raw sweet potatoes: They must be fully cooked or they won’t hold the toppings well.
- Skipping the oil: A small brush of oil helps them toast up nicely and not dry out.
What to Serve With
- Hot coffee or matcha
- A boiled or scrambled egg on the side
- Yogurt and fresh berries
- Green smoothie
FAQ
Can I make this in a toaster?
Yes, but only if your slices are thin and your toaster is strong. It may take 2–3 cycles.
Can I use peanut butter instead of almond butter?
Totally! Any nut or seed butter works.
Can I make it sweet or savory?
Yes! Try avocado, salt, and chili flakes for savory. Or almond butter, banana, and cinnamon for sweet.
Can I meal prep this?
Yes—see make ahead tips below!
Make Ahead Tips
- Roast the sweet potato slices ahead of time and store in the fridge for up to 4 days.
- Reheat in the toaster oven or a dry skillet before adding toppings.
- Prep your toppings (slice bananas or portion out nut butter) to save time in the morning.
What You’ll Need
How to Make Sweet Potato Toast with Almond Butter & Banana
Step 1: Slice the Sweet Potato
Peel 1 medium sweet potato and slice it lengthwise into long, even slices about ¼ inch thick. This gives you a “toast” shape that’s sturdy enough to hold toppings.
Step 2: Roast the Sweet Potato Slices
Preheat oven to 400°F. Lightly brush both sides of the sweet potato slices with 1 teaspoon olive oil and place them on a baking sheet. Roast for 12–15 minutes, flipping halfway through, until golden on the outside and fork-tender.
Step 3: Add Almond Butter
Once the sweet potato slices are roasted, remove from the oven and let cool slightly. Spread about 1 tablespoon almond butter on each slice while they’re still warm.
Step 4: Add Banana Slices
Top each almond-buttered sweet potato slice with banana rounds, laying them in a neat row or slightly overlapping.
Step 5: Sprinkle with Cinnamon
Finish each toast with a light dusting of ground cinnamon—about ⅛ teaspoon per slice.
Step 6: Serve and Enjoy
Transfer your sweet potato toast to a round plate and enjoy right away while it’s warm and creamy with just a hint of crunch.
Final Thoughts
This sweet potato toast with almond butter and banana is the kind of recipe that makes you feel like you have your life together—even if it’s just for breakfast. It’s fast, filling, and feels way fancier than it is. Once you make it once, you’ll probably start keeping a cooked sweet potato in your fridge at all times.