Ingredients
Scale
- 2 Large Sweet Potatoes: Look for potatoes that are long and relatively uniform in width. This will ensure your “toast” slices are a consistent size and shape, perfect for holding toppings. The vibrant orange-fleshed varieties like Garnet or Jewel are ideal for their creamy texture and sweet flavor.
- 2 Tablespoons Melted Coconut Oil (or Avocado Oil): This is essential for helping the sweet potatoes caramelize and preventing them from sticking to the pan. Coconut oil adds a subtle sweetness that complements the cinnamon, while avocado oil is a great neutral-flavored alternative with a high smoke point.
- 1 ½ Teaspoons Ground Cinnamon: The star of the show! Cinnamon brings a warm, sweet, and woody flavor that turns the sweet potato into a comforting treat. Feel free to adjust the amount based on your preference.
- ½ Teaspoon Sea Salt: Don’t skip the salt! It balances the natural sweetness of the potato and the warmth of the cinnamon, making all the flavors pop. Fine-grain sea salt will distribute most evenly.
Instructions
- Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. This is a crucial step that prevents the sweet potato slices from sticking and makes cleanup an absolute breeze.
- Wash and Slice the Sweet Potatoes: Thoroughly wash and scrub the sweet potatoes to remove any dirt. Dry them completely with a clean kitchen towel. There’s no need to peel them, as the skin is full of fiber and nutrients and helps the slices hold their shape. Place a potato on a stable cutting board. Using a large, sharp chef’s knife, carefully slice the potato lengthwise into uniform planks, about 1/4 to 1/3-inch thick. Aim for consistency in thickness to ensure even cooking. Discard the very first and last rounded “end” pieces (or save them for roasting later).
- Season the Slices: Place the sweet potato slices in a large mixing bowl. Drizzle the melted coconut oil over them, then sprinkle with the ground cinnamon and sea salt. Use your hands to gently toss and rub the slices, ensuring each one is evenly coated on all sides with the oil and spices. This step guarantees that every bite will be flavorful and that the slices will develop a beautiful caramelized exterior.
- Arrange on the Baking Sheet: Lay the seasoned sweet potato slices in a single layer on the prepared baking sheet. It’s very important not to overcrowd the pan. The slices should have a bit of space between them. If they are too close together, they will steam instead of roast, resulting in a softer, less-toasty texture. Use two baking sheets if necessary.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 15 minutes. After 15 minutes, carefully remove the sheet from the oven. Using tongs, flip each slice over. Return the sheet to the oven and bake for another 10-15 minutes. The toast is done when the slices are fork-tender in the center and the edges are slightly browned and caramelized. The exact time will depend on the thickness of your slices.
- Cool and Serve: Once cooked, remove the baking sheet from the oven and let the sweet potato toast cool for a few minutes directly on the pan. They will firm up slightly as they cool. Serve warm with your favorite toppings.
Nutrition
- Serving Size: one normal portion
- Calories: 185