An easy step-by-step tutorial on how to meal prep sweet potato toast in large batches for quick and easy breakfasts or healthy buns!
Sweet potato toast had it’s moment a few years back, but it’s a trend I’m still crushing on pretty hard. And rightfully so since it’s such a great alternative to bread and naturally gluten-free. I use it for everything from burger buns to morning toast with breakfast.
There is something so delicious about the subtle sweetness the sweet potato adds to a meal or snack. Oh – and topped with a little sea salt, I am in serious heaven.
The problem is, with two kids and a busy schedule, I don’t have the time to cook sweet potato toast in the toaster every time I want it because it takes multiple rounds to get it as toasty as I like it. So I figured out a solution to this issue!
Along with all the other things I meal prep, like brown rice and quinoa, I now cook sweet potato toast in large batches! Then, when I am rushing around in the morning, I can quickly toast a couple slices and make a breakfast sammie like this drool worthy one from Carrie Elle!
Today I am sharing my go-to method for making large batches of sweet potato toast at a time.
How to Meal Prep Sweet Potato Toast
Step 1
Preheat the oven to 400 degrees and line a baking sheet with parchment paper or use a large rimmed baking sheet and wire rack if you have one (I don’t, but it’s on my birthday list!).
Step 2
Rinse and dry the sweet potatoes. Slice them lengthwise 1/4 inch thick, spray with coconut oil or olive oil cooking spray, and sprinkle with sea salt.
Step 3
Lay the sweet potato slices on the parchment paper or on the wire rack. Bake for 15 minutes on one side, flip, and bake for 15 minutes on the other side.
Step 4
Continue the above steps until all sweet potato slices are used up. Let cool completely before placing in ziplock bags or Tupperware and store in the fridge. When you are ready to heat, just toast in your toaster or even heat on a skillet while you are making some eggs and bacon! So easy!
And honestly, I think you could even FREEZE these…and I plan to try that next. I’ll keep ya posted!
Now that you have all this sweet potato toast you need some ways to use it…right?! Here are a few of my favorite ways to eat sweet potato toast…
As a Breakfast Sandwich with bacon, egg, and avocado
With mashed avocado and DIY Homemade Everything Bagel Seasoning
With my 21 Day Fix Sloppy Joes , Pulled Pork, or Enchilada Beef Dip
Topped with Almond butter and sliced bananas
Spread with Hummus and topped with veggies
Used as a burger buns for my Blue Cheese Burgers or Turkey Burgers with Citrus Dijon & Goat Cheese
As far as container counts, I usually count 2 slices as 1/2 yellow. For all my WW readers: Green – 3 points, Blue – 3 points, Purple – zero points per 2 slices (about 1/2 cup)
What are your favorite ways to eat sweet potato toast? Leave me a comment below so I can try it for myself!
Karen Macklon says
Do you eat sweet potato skins? I have always peeled. This would be a game changer. I hate peeling. Thanks for sharing all your recipes and tips.
Nancylynn says
I do! I just wash them really well first!
Stephenie says
Nancylynn, I’m so excited to try these this weekend. Do you have any ideas of cooking them in an air fryer? Thank you for all that you do for so many of us trying to reach out goals.
Nancylynn says
Ahh!! I think it would be AMAZING!! I still haven’t used my air fryer, but maybe I will pull it out and try this!
Stephenie says
I’ll report back and let you know my findings. I’m learning mine still but I love it! I’m going to try spiraled carrots as well. Dust yours off so we can get excited for future recipes; please and thank you.
Nancylynn says
Lol…will do!!
Genna says
I just made this recipe and I feel like I just ruined a bag of sweet potatoes. 30 minutes total at 400 is waaaayyyyyy too long. These are mushy. #reallydisappointed
Nancylynn says
Did they brown at all? I’m wondering if you actually need to cook them more. Have you tried to toast them further? Did you cut them thick?
Danielle says
Hiya, how long can these stay in the fridge for? I want to make these but don’t want to waste any. Thank you x
Nancylynn says
Hi! I make these and keep them for about 5 days in the fridge!
Home Plix says
Aww amazing!!! I’ve loved following your blog – your amazing recipes (many of which I’ve tried and loved!), beautiful photos and refreshing writing! I’m looking forward to your new cookbook – what an awesome work! Congratulations!
Melissa says
I just stumbled across your blog and I am now obsessed!!! Your ideas are fantastic and just what I need to put some excitement into my clean eating for 80 day obsession! Thank you!!! <3
Nancylynn says
Yay! Welcome, Melissa!!!
Mary stout says
I just discovered sweet potato toast today. I’m trying to go plant based and your blog looks like a good fit. I’m getting ready to slice and bake the potatoes right now. Wish me luck. This is a whole new ballgame for meat lover boomer.
Nancylynn says
This is the best comment! How did it go?!
Jennifer says
I just made these. I had no idea you could eat the skins! I don’t think I could go back to toast with my eggs now! So yummy!!