This Gluten-Free Vegan Oven-Baked Sweet Potato "Toast' with Spicy Guacamole is an easy and healthy recipe that is oven-baked for the perfect plant-based snack. Use my Spicy Guacamole topping or your favorite savory or sweet topping to enjoy this fun snack in less than 20 minutes!
You'll love how easy it is to make my Gluten-Free Vegan Oven-Baked Sweet Potato "Toast" with Spicy Guacamole recipe!
Here's Why This Recipe Works
My top 3 favorite reasons:
- Uses An Oven-Baked Method Instead Of A Toaster Method
- Endless Topping Options
- Made With Clean, Real Food Ingredients
Uses An Oven-Baked Method Instead of a Toaster Method
There are actually two different ways to prepare sweet potato "toast".
One method is using a toaster to "toast" the sweet potato slices.
However, after numerous trial and error testing, I do not recommend this method.
For best results, I like to use the "oven-baked' method in which the sweet potato slices are quickly baked.
When finished, they are soft enough to eat, yet firm enough to hold your toppings.
Endless Topping Options
Today I'm sharing with you a savory topping option - spicy guacamole!
However, once you've made the sweet potato toast, you basically have a "blank canvas" to work with as far as topping options go.
In addition, you can also use sweet toppings like almond butter + wild blueberries or sweet cashew cream + mixed berries or sliced bananas.
Made With Clean, Real Food Ingredients
This filling and nutrient-dense savory recipe is made with an energy-boosting sweet potato and healthy fat from avocados and fresh veggies that will keep you satisfied.
You only need two basic ingredients to make the sweet potato toast: organic sweet potatoes and a touch of avocado oil.
And the homemade guacamole is made with 8 clean, real food ingredients like avocados, red onions, fresh cilantro, garlic, jalapeno, lime juice, black pepper, and Himalayan pink salt.
My healthy sweet potato toast recipe is plant-based, vegan, gluten-free, dairy-free, soy-free, nut-free, alkaline, lectin-free (omit the jalapenos), paleo-friendly, and Medical Medium® compliant.
How To Make This Recipe: Step-by-Step Instructions
Here is how to make this recipe and I'll show you with step-by-step instructions below.
Before beginning, preheat the oven to 425 degrees Fahrenheit.
Prepare a cookie sheet lined with parchment paper, then set aside.
Step 1: Prepare the Sweet Potato
Firstly, wash and dry the sweet potato then cut off both ends.
Lay the sweet potato on its side and slice it into 4-6 slices that are about 1/4-inch thick.
Place the sweet potato slices on the prepared cookie sheet taking care to not let them overlap.
Lightly brush both sides of the sweet potato slices with avocado oil and lightly sprinkle with Himalayan pink salt
Bake at 425 degrees for about 5 minutes.
Remove the cookie sheet from the oven, flip over each slice, then place back in the oven to bake for an additional 5 minutes.
Step 2: Prepare the Guacamole
Secondly, add all ingredients for the guacamole to a small bowl and mash everything together with a fork until it's the consistency you prefer.
Taste and adjust the seasonings to your preference.
Step 3: Assembly
Lastly, once the sweet potato slices are finished baking, place them on a serving dish.
Top each slice with 1-2 heaping tablespoons of guacamole.
Garnish with extra chopped fresh cilantro and/or red onions.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Sweet Potato. I recommend the "garnet" yam variety for the best results. Try to find the largest and most uniform sweet potato you can. Envision the slices you will make with the sweet potato when picking it out. Also, there is no need to peel it - just make sure the sweet potato is cleaned and dried before baking. Keep in mind that the size of the sweet potato you use will determine how many slices it will yield. You should be able to get between 4-6 slices (at 1/4-inch thickness) from one large sweet potato.
Avocado Oil. This can be substituted with organic extra-virgin olive oil. In addition, you don't want to use too much on the sweet potato slices - just lightly brush some on each side.
Red Onion. I like to use red onions because of the color it gives to the dish, but you can use your favorite onion variety. However, I don't recommend sweet onions for this savory recipe.
Cilantro. Always fresh, fresh, fresh! You may need a little extra if you want to garnish the sweet potato toast before serving.
Garlic. Freshly crushed garlic will give you the best flavor, but if you don't have any on hand, you can also use organic ground garlic.
Jalapeno. I love to add jalapenos to my guacamole, but if you don't like spicy foods or will be serving this to children, you may want to reduce or omit the jalapenos. In addition, you will need to omit the jalapenos for this recipe to be 100% lectin-free.
Lime Juice. The freshly squeezed lime juice will give you the best flavor and nutritional content since it hasn't been pasteurized, but you can use organic store-bought if you don't have fresh limes.
Black Pepper. I added this to enhance the flavor profile, but it can be omitted if you prefer.
Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt.
Want More Healthy Plant-Based Potato Side Dishes?
Check out these:
- Cheesy Scalloped Potatoes,
- Spicy Red Pepper and Spinach Sweet Potato Hash Browns
- Garlic and Shallot Fingerling Potatoes
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! : )
Gluten-Free Vegan Oven-Baked Sweet Potato "Toast" with Spicy Guacamole
For the sweet potato "toast":
- 1 large organic sweet potato
- 1 teaspoon 100% pure avocado oil
For the guacamole:
- 2 organic avocados
- 1 tablespoon organic red onion (diced)
- 1 tablespoon organic fresh cilantro (chopped)
- 2 cloves organic garlic (freshly crushed)
- 1 organic jalapeno* (diced)
- 1 teaspoon organic lime juice (freshly squeezed)
- 1-2 pinches organic ground black pepper
- 1/4 teaspoon Himalayan pink salt
- Preheat oven to 425 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the sweet potato "toast":
- Wash and dry the sweet potato.
- Cut off both ends of the sweet potato.
- Slice the sweet potatoes from top to bottom in 1/4-inch thick pieces. You should have 4-6 slices using a large sweet potato.
- Place the sweet potato slices on the prepared cookie sheet making sure they don't overlap.
- Lightly brush both sides with avocado oil and lightly sprinkle with Himalayan pink salt.
- Bake at 425 degrees Fahrenheit for approximately 5 minutes. Flip the slices over and continue baking for an additional 5 minutes, or until they are fully cooked. They should be soft enough to stick a fork through but sturdy enough to hold toppings.
- Remove from the oven and prepare for assembly.
Prepare the guacamole:
- While the sweet potato slices are baking, prepare the guacamole by adding all ingredients for the guacamole to a small bowl and mash it together with a fork until it gets to the consistency you prefer.
- Taste and adjust the seasonings to your preference.
- Transfer the sweet potato slices to your serving dish and top with 1-2 heaping tablespoons of guacamole.
- Optional: Garnish with additional chopped cilantro and/or red onions.
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan (with a heavy focus on Medical Medium® compliant) and made with clean, real food ingredients that you can feel good about eating.