Paleo Bread

Sweet Potato Toast (GF, Paleo, AIP)

When people talk to me about being grain free, they almost always ask: “But what about bread?!”

Bread lovers, I hear you! I used to be one of you.

As a kid, my mom would often buy those warm loaves of french bread (the white, fluffy, Americanized ‘version’ of french bread) from Albertsons and bring it home for dinner. I would sneak into the kitchen, tear it in half, and literally hollow it out, eating all the fluffy dough inside and then put it back, so it looked like it was intact and she’d find it demolished come dinner time. Sorry, mom.

Just because I’ve been grain-free for several years, doesn’t mean I no longer eat carbs. I eat plenty of them (carbs are not the enemy ladies!), they just come in whole-food forms, like sweet potato. I’ve been on the lookout for a fast carb option to refuel with after teaching my SoleFire Fitness classes, and it got me thinking… Why not have the convenience of toast, but in a seriously whole-food form? No flours, no mixing, just one ingredient ‘bread’? Why not!

You don’t have to be grain free, or even gluten free, to enjoy my special take on this handy convenience food.

Paleo Toast

Emily’s Dietary Scorecard

Gluten Free Dairy Free Tree Nut Free No Sugar (added)
Grain Free Delicious Vegetarian Low Sugars (all forms)
Paleo Nightshade Free Egg Free Low FODMAP
Sweet Potato Toast (GF, Paleo, AIP)

Sweet Potato Toast (GF, Paleo, AIP)


  • 1 large sweet potato (more if you're using the freezer option)
  • Olive oil


  1. Preheat your oven to 200ºC (400ºF).
  2. Wash, scrub, and dry sweet potatoes.*
  3. Using a sharp knife or mandolin, slice lengthwise, ~1/4 to 1/3 inch thick.
  4. Place the slices in a large bowl and rub in olive oil using your hands, just enough to coat the outsides.
  5. Spread slices in one layer on lined baking sheets and bake, using a spatula to flip the slices at the 15 minute mark, baking a total of 20-30 minutes, until browned, but still firm.
  6. Add toppings and enjoy immediately.**


*If you have a sensitive stomach (perhaps on AIP), peel them as well.

**Freezer Option: I often make a large batch with several potatoes and freeze. Allow the slices to cool and then place in a freezer safe bag/container, using small squares of parchment paper between each slice, so they don't stick together. Then, when I need a quick slice or two, I pop them under the pre-heated oven broiler for just a few minutes to defrost.

Avocado Toast

Savory Toast Topping Suggestions:

-Avocado with fresh basil, smoked seat salt and chili flakes

-Gluten free Vegemite (yes, I said Vegemite, it’s good!)

-Bacon and wilted spinach, drizzled with olive oil

-Smashed avo with GF sausages and fresh herbs

Sweet Toast Topping Suggestions:

-Ghee, cinnamon and a drizzle of honey/maple syrup

-Sliced apple and almond butter

-Finely grated dark chocolate and raspberries

-Homemade ‘Nutella’

-Coconut cream or coconut butter with strawberries

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  • Reply Ashli November 9, 2013 at 3:40 pm

    Imogen and I loved these Emily. Just like you said at class this was the perfect way to replenish after our hard work! I always look forward to coming to your classes so now I have even more motivation with this snack in mind at the end.

    • Reply Emily November 9, 2013 at 5:11 pm

      Thanks Ashli! How good are they?! See you at class next week!

  • Reply Christy March 22, 2016 at 2:44 pm

    The coconut cream with berries looks so yummy!

    • Reply Emily March 24, 2018 at 8:29 am

      One of my favorite combos! Enjoy!

  • Reply Anna June 22, 2016 at 5:44 pm

    Hi Emily, I love the sweet potato toast!! I’ve used both regular ‘golden’ sweet potato and also the white one (with purple peel). Both are great but I prefer the white, as it holds its form better. I actually pop the slices straight in my toaster. I put it on the highest setting and have to pop it 3 times.
    I love mashed banana as a topping! Also can’t go wrong with avocado : )
    I hadn’t thought of freezing before – good idea, I’ll try that. I’ll use the oven for batching though ; )

    • Reply Emily June 23, 2016 at 9:46 am

      Hi Anna, that sounds delicious! I would agree that the white sweet potato has a lower water content, holds together better. I used to recommend the toaster method on this recipe, but my toaster caught flame once, so I have removed that for safety purposes.
      You’re not the first person to report that the toaster hasn’t been a problem for them however! The freezing is great because you’ve always got back up, especially when you’re in need of a grocery shop but want to keep eating well. Thanks for stopping by and sharing your tips :)

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