Sweet Potato Toasts

Sweet Potato Toasts

These low carb sweet potato toasts are topped with soft scrambled eggs and any other toppings you can imagine! Healthy, and a great way to start the day!


Sweet Potato Toasts

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Well, it’s five days into 2019 and I’ve seen approximately one zillion posts/blogs/’grams about healthy resolutions. I’m all for it! I’m definitely doing some healthier eating after the holidays as well. But, I encourage people to also remember that healthy food should be FLAVORFUL or you’ll quickly lose interest. I love these Sweet Potato Toasts with Soft Scrambled Eggs because they check all the boxes!

These take a little longer to make than bread toast, but they are more flavorful. You could make the sweet potato toasts in a toaster oven if you have one, but I’ve made these a few times now and don’t find it too burdensome to toss them in the oven for 15 minutes. They roast pretty quickly because they are so thin.

My favorite topper for the toasts is a big spoonful of soft scrambled eggs! Add on some garnishes and breakfast is ready!

Sweet Potato Toasts

Sweet Potato Toasts

These low carb sweet potato toasts are topped with soft scrambled eggs and any other toppings you can imagine! Easy, healthy, and a great way to start the day!
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast & Brunch
Cuisine American
Servings 2 Servings
Yield 1 Large Sweet Potato


  • 1 large sweet potato
  • 1 tablespoon olive oil
  • 3 large eggs
  • 1 teaspoon butter
  • Chives garnish
  • Salt and pepper
  • Hot sauce optional


  • Preheat oven to 400 degrees F. Wash sweet potatoes well and slice sweet potatoes into ¼-inch slices. Discard the ends so you just have nice full toasts. Place on a baking sheet and drizzle with olive oil and a pinch of salt.
  • Roast sweet potatoes for about 15 minutes until they are starting to get browned on the edges and give a bit to the touch.
  • Meanwhile, make soft scrambled eggs by adding your eggs to a small skillet over medium-low heat. Stir constantly as the eggs scramble to keep the curds really small. They should cook slowly. When they are almost cooked, add butter and continue to stir on lowest heat until butter melts and eggs are silky smooth but cooked through.
  • Divide scrambled eggs between toasts and top with chives, cheddar (optional) and a pinch of salt and pepper. Serve immediately!


Serving: 1SliceCalories: 271kcalCarbohydrates: 23gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 251mgSodium: 172mgPotassium: 473mgFiber: 3gSugar: 5gVitamin A: 16450IUVitamin C: 3mgCalcium: 72mgIron: 2mg
Keyword Sweet Potato and Eggs, Sweet Potato Breakfast, Sweet Potato Toasts, Vegetarian Breakfast

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Sweet Potato Toasts

These guys are easy to make. I recommend scrubbing the sweet potatoes well and leaving the skins on the toasts. Slice them into 1/4-inch slices and I wouldn’t bother with the ends so you have nice full toasts.

Drizzle with olive oil and a pinch of salt and roast!

Sweet Potato Toasts
Roast ’em.

While those roast, make the soft scrambled eggs! Check out my perfect eggs tutorial if you want, but I actually cook these even slower so the curds are very small. Then I add some butter right at the end over low heat so they are silky smooth.

Soft Scrambled Eggs
Slow scrambled.

When the sweet potato toasts are done, divide the eggs between the toasts and you’re ready for breakfast!

Sweet Potato Toasts
Top ’em.

Toppings could be heavy or minimal. I tried some cheddar and hot sauce, but I think simple chives with a pinch of salt and pepper was my favorite!

Sweet Potato Toasts

These are actually sturdy enough that you can pick them up, which is nice!

Keep those resolutions going, people, but don’t forget to make it delicious!

Sweet Potato Toasts

Here a few other Healthy Breakfasts:

2 Responses to “Sweet Potato Toasts” Leave a comment

  1. Yum! I’ve been searching for new (and more exciting) breakfast ideas that don’t involve bread and this is a winner! I did first try to toast them but that was not worth it – definitely worth baking them in the oven. Thanks for a great recipe!

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