Food & Cooking Recipes Breakfast & Brunch Recipes Sweet-Potato Toast 4 Ways By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 20, 2019 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 1 hrs 5 mins Servings: 4 Swap toast for taters! Go gluten-free with roasted slices of sweet potato you can make ahead and reheat in the toaster oven. These toasts are nutrient-dense and you can make them even healthier with one of our sweet or savory toppings, all are packed with protein and beneficial fats. Ingredients 2 sweet potatoes, scrubbed and sliced into ½-inch-thick planks 1 tablespoon extra-virgin olive oil Kosher salt Toppings Sliced hard-cooked egg and chopped sauteed greens Sliced avocado and cocktail tomatoes, toasted sesame seeds, and lemon wedges Nut butter, berries, sliced mango, and toasted unsweetened shredded coconut Hummus, sliced cucumber and radishes, and sunflower sprouts Directions Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week. Kate Mathis Cook's Notes To reheat, warm slices in a toaster oven until crisp, about two minutes. Print