Sweet Potato Toasts on a dark plate

Sweet Potato Toast with Spicy Toppings

4050 Min

Sweet potato toast? Yes, you heard us right! This recipe brings a bit of variety to the breakfast table. Sweet or spicy — you decide!

Ingredients 4 Portions

  • 4 Stk.Sweet potatoes
  • For the sweet topping

    • 100 gPeanut butter
    • 1 Fresh berries, cup full
    • 1 Stk.Banana
    • 1 pinchCinnamon Ceylon
  • For the salmon topping:

    • 100 gSmoked salmon
    • 250 gCottage cheese
    • 2 Stk.Avocados
    • Dill sauce
    • 1 pinchSea Salt, Coarse
  • For the Mediterranean topping


  1. 1

    Peel and slice the sweet potatoes. The slices should be around 1-cm thick as this will help them keep their shape.

  2. 2

    Preheat the oven to 200°C (392°F) and place the slices on a baking tray. We recommend turning the slices every 5 minutes or so. Bake for 25 minutes (ideally). If you want to be sure that the slices of sweet potato are actually cooked, prick them with a fork to check.

  3. 3

    You can now coat the cooked slices of sweet potato with the required topping.

  4. 4

    The Mediterranean option: Coat the sweet potatoes with a little basil pesto along with sliced radishes, cocktail tomatoes and grated Parmesan. Season with Kotányi Himalayan Salt and Rainbow Peppercorns and garnish with fresh basil leaves.

  5. 5

    The salmon option: Coat the sweet potatoes with a little cottage cheese. Thinly slice the avocado and use this and the salmon to cover the potatoes. Season with dill sauce and Kotányi Himalayan Salt and Pepper.

  6. 6

    The sweet option: Coat the sweet potatoes with the peanut butter and cover with slices of banana and fresh berries. Garnish with a pinch of Kotányi Cinnamon.

Sophie Skutzik
Sophie Skutzik

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