Gainz Sweet Potato Toast
Kevin Alexander
Kevin Alexander Fit Men Cook
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141 Calories
16 g Carbs
6 g Protein
6 g Fat
Total Time
8 servings

This crazy-simple recipe for a gluten-free, healthy breakfast will change the way you look at toast forever.


  • 2 whole sweet potato
  • 1 spray olive oil

Topping ideas Ingredients

  • 2 tbsp natural almond butter
  • 1 medium (7" to 7-7/8" long) banana
  • 1 cup blueberries
  • 1 fruit, without skin and seed avocado
  • 1 large egg, soft-boiled
  • 4 oz salmon, smoked

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  1. Set oven to 350 degrees F.
  2. Wash the sweet potatoes and chop the ends off. Slice sweet potatoes vertically into 1/2-inch pieces to resemble toast, making about four slices per sweet potato. To ensure even slices, use a mandolin.
  3. Lay potato slices on a baking sheet lined with parchment paper or on a baking rack. Spray with olive oil, then bake for 15 minutes or until tender-crisp. Make sure the edges are not burned.
  4. Remove sweet potatoes from oven and allow to cool completely. Store slices in an airtight container in the refrigerator until you are ready to enjoy.
  5. To make sweet potato toast, place a slice or two in a toaster or toaster oven and cook on medium until the edges are slightly curled and crispy. Be careful not to let the toast burn.
  6. 1. Top the "toast" with your choice of toppings: • 2 tbsp almond butter with 1/3 banana and a sprinkle of cinnamon • 2 tbsp almond butter with blueberries (low-sugar alternative to banana) • 2 tbsp mashed avocado with sea salt, pepper, and poached egg • 2 tbsp mashed avocado with smoked salmon pieces

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