Happy Saturday! Gotta love the weekend, when you have the time to make fun and delicious breakfasts 😋

If you haven’t read my previous posts, I may be the sweet potato’s #1 fan 💕 I love that they can be transformed into a sweet or savory dish!

My favorite kind of breakfast or snack involves both a sweet and savory component, and these sweet potato toasts are just that! Blueberry and chocolate + banana and almond butter + savory bacon and eggs + fresh avocado = perfection on a plate!

Topping amounts listed in ingredients are enough for 2 slices of each kind


  • 1 large sweet potato
  • Avocado oil


  • ½ avocado, sliced
  • Garnish: Sesame seeds


  • 2 eggs, scrambled
  • 2 pieces bacon, cooked

Banana Almond:

  • ½ banana, sliced thinly
  • 2 tbsp almond butter, creamy
  • Garnish: chopped almonds or cinnamon

Chocolate Blueberry:

  • ½ oz (14g) unsweetened chocolate, chopped
  • 1 tbsp coconut milk
  • 1 tsp honey
  • 4oz blueberries, fresh
  • Garnish: shredded coconut, cacao nibs


  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. Wash and peel the sweet potato. Cut long-ways into ¼”-thick slices.
  3. Lay the sweet potato slices onto the baking sheet and lightly brush with a little avocado oil.
  4. Bake for 20 minutes. Flip the slices, then bake for another 10-15 minutes or until they begin to brown.
  5. Top with your toppings of choice – for the chocolate blueberry: melt the chocolate, mix it with the milk and honey, then spread on the “toast”.