Sweet Potato Avocado Toast Recipe

Slices of sweet potato avocado toast sprinkled with mixed seeds on a white plate.

5 from 1 vote

Sweet potato avocado toast ditches the bread and delivers fiber, potassium, and natural goodness in every crisp, colorful slice. Each one turns golden with caramelized edges, bringing a gentle sweetness that plays perfectly against creamy avocado, sharp seasoning, and savory toppings that keep every bite interesting. Perfect for breakfast, lunch, post-workout refuels, or those late-night fridge raids when you're seconds from making a bad decision and need something to save you from yourself.

Prep Time5

Cook Time10

Total Time10

Course: lunch, Snack

Cuisine: American

Keyword: sweet potato avocado toast

Servings: Servings

Calories: 258kcal

Author: Bethany Galloway

Ingredients

1 sweet potato sliced into ¼ inch, long slices
1 avocado
1/2 tablespoon everything bagel seasoning or seasoning of choice

Instructions

Begin by toasting the sweet potato slices either in a toaster oven or air fryer at 200°C/400°F for 8-10 minutes, checking half way through.
1 sweet potato
While the sweet potato is cooking, mash the avocado flesh in a bowl with a fork.
1 avocado
Mix in the seasoning, taste and adjust as needed.
1/2 tablespoon everything bagel seasoning
When the sweet potatoes are cooked, place them on a plate (using tongs), spread the avocado mash evenly on them, and enjoy!

Notes

Slice size: Try to keep sweet potato slices around ¼ inch thick so they cook evenly without burning or going floppy.

Toaster oven vs air fryer: Both work! The air fryer gives crispier edges, but a toaster oven gets the job done if that’s what you’ve got. I would advise against a regular upright toaster - my sweet potatoes got stuck and didn't cook well.

Season: Even a pinch of salt or a quick shake of bagel seasoning makes a big difference in flavor.

Ripe avocados: Underripe ones are hard to mash and taste bland. You want soft but not mushy.

Make it your own: Use this as a base and customize the toppings with whatever you’re craving or need to use up.

Serve fresh: These are best when the sweet potato is warm and the avocado is just mashed - don’t let them sit too long or the textures will fade.

Storage instructions

Sweet potato slices: Store cooked slices in an air-tight container in the fridge for up to 4 days. Reheat in the toaster or air fryer to bring back the edges.

Avocado mixture: Keep it in a sealed container with the seed from the avocado, and/or a squeeze of lemon or lime juice to slow browning. Best used within 1-2 days.

Don’t assemble in advance: Keep the sweet potato and avocado separate until serving to avoid sogginess.

Meal prep tip: Slice and roast a batch of sweet potatoes ahead of time so you’re always halfway there.

Nutrition