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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.
Thanks Ashli! How good are they?! See you at class next week!
The coconut cream with berries looks so yummy!
One of my favorite combos! Enjoy!
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 ; )
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 :)
So I realize you wrote this post several years ago, but I’m newly AIP and really wanted something toast-ish, and I was so excited to find this! I had purple sweet potatoes, and it worked just fine in the toaster. It started to smell a little bit like it was burning, so – heeding your warning – I stood there, fire extinguisher at the ready. But it got a lovely bit of brown, and it was just the right combo of crisped edges and soft middle, and it was delicious with mashed avocado and lox. Thank you so much for this recipe!
Hi Marnie! Thanks so much for your comment :) Hope AIP is going well for you. I know what you mean about wanting something ‘toast’-like and these really hit the spot with their crispy texture and toasty flavor. Oh and purple sweet potato are my FAVORITE variety, your combo of avo and lox sounds delish. The topping options truly are endless, enjoy!