Sweet Potato Toast is actually the new way to eat toast. To turn a sweet potato into a bread-like shape, you have to slice it, but there is no need to peel it. Slice your potato evenly, and lay one side of your potato flat side–down, on the cutting board while you cut the rest of it into 1/4-inch slices. Try to keep your slices as even as possible—too thin and they won’t hold their shape; too fat and they’ll take too long to cook.
To “toast” the slices, you can pop them into the slots of a standard toaster or set them up in a toaster oven. Either way, crank it up to the highest setting and keep toasting until the surface of each slice is beginning to brown and the inside is tender when pierced with a fork. Depending on the strength of your toaster, it’ll take about 15 minutes per batch of sweet potato toast. With our small, old toaster in the Epi Test Kitchen, I had to press my sweet potato toast 6 times, even on the highest setting. You can also use the oven, which is especially handy if you’re making a lot of toast at once. Crank your oven up to 450°F and then either place your sweet potato slices directly on the grates or on a sheet pan and flip every 5 minutes or so until they’re nicely browned on the outside and soft inside, about 15 to 20 minutes total.
I ate my first slices of sweet potato toast still warm and swirled with peanut butter and jelly. But you can top yours however you like. Butter, cream cheese, eggs, jam—anything you’d put on a piece of regular toast will go just as well on a piece of sweet potato toast, even avocado.
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