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  1. Recipe

Sweet Potato Toasts

2 servings

Source: Dr. Neal Barnard’s Cookbook for Reversing Diabetes by Neal Barnard, MD; recipe by Dreena Burton

Elevate everyday toast with the addition of deliciously satisfying sweet potato. Feel free to add plenty of pepper and more lemon juice for an additional savory boost! Finish this meal with your fruit of choice.

About the Recipe

329 Calories · 11.9 g Protein · 9.8 g Fiber
Gluten-free · Nut-free

Be sure to choose a gluten-free bread if you are following a gluten-free diet.


Makes 2 Servings

  • sprouted grain bread (2 slices)
  • mashed cooked sweet potato, peel removed (see Note) (1/2 cup)
  • lemon juice (1/2-1 tsp.)
  • sea salt (1-2 pinches)
  • freshly ground black pepper (to taste)
  • cubed avocado or 1 tablespoon sliced black olives (2 tbsp.)


  1. Toast the bread.

  2. In a small bowl, remove the skin from the sweet potato and mash with 2 1/2 teaspoons (12.5 milliliters) lemon juice (adjusting to taste), pinch of salt, and pepper (if using). 

  3. Distribute the mashed sweet potato between the slices of toast, and top with either 2 tablespoons (30 milliliters) of cubed avocado or, if preferred, can use sliced black olives. Serve!

  4. Note: It's useful to bake sweet potatoes in advance. Place whole sweet potatoes on a baking sheet lined with parchment. Bake at 450 F (232 C) for 40 to 60 minutes, or until very soft. (Cooking time will depend on the size of the sweet potato.) Store in the fridge until ready to use (up to 6 days) or in the freezer for a couple of months.

Nutrition Facts

Per serving
Calories: 329
Fat: 5.6 g
    Saturated Fat: 0.9 g
    Calories from Fat: 14.7%
Cholesterol: 0 mg
Protein: 11.9 g
Carbohydrates: 59.1 g
Sugar: 11.5 g
Fiber: 9.8 g
Sodium: 455 mg
Calcium: 168 mg
Iron: 2.7 mg
Vitamin C: 28.6 mg
Beta-Carotene: 14,720 mcg
Vitamin E: 3.1 mg

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