It’s the weekend. You’re craving an epic brunch and Mexican-inspired flavors, and you love sweet potato for breakfast. Then you, my friend, have arrived at the recipe that will make your weekend dreams come true, because this sweet potato breakfast toast has it all!
And who am I kidding? Why not make weekdays feel extravagant too? Because in reality, this recipe can easily be made ahead of time too, like our freezer-friendly breakfast burritos, and then thrown together on busy mornings.
What is Tostada Inspired?
I’m calling this recipe tostada-inspired because, well, it is! A tostada is the name of a dish that consists of a toasted tortilla as the base, topped with refried beans and lots of taco toppings.
For this recipe, we’re swapping the corn tortilla for a thick piece of sweet potato toast that gets tender and caramelized while roasting in the oven. The sweet potato pairs so well with the chili-flavored beans and salsa. If you love sweet potato tacos, you’re gonna love these.
How to Make Sweet Potato Toast
Thick planks of sweet potato are roasted to create a creamy, tender interior, and caramelized exterior. And while “toast” might imply it gets cooked in a toaster, it’s actually much more efficient to use the oven (or an air fryer!).
Slice the Planks
It’s important to choose the right sweet potatoes for making toast. Look for long, thick, round potatoes that are the right size for cutting planks.
If needed, slice the very end of the sweet potato. Place it on a secure cutting board. Place a damp paper towel underneath of the board to stabilize it, or use shelf liners if you have some laying around (I keep a couple of strips in my knife drawer for this purpose).
Frist slice off a small plank from the exterior of the sweet potato, I usually set it aside and save it for another use, because it is mostly skin.
Hold the potato steady with the tips of your fingers and slice 1/4 inch planks. In my recipe testing, I found this is the *just right* width for sweet potato toast; they will stay firm yet caramelize. If they are too thin, they’ll burn around the edges, and too thick, they’ll take a long time to cook through.
Drizzle with Olive Oil
Transfer the planks to a sheet pan and lightly drizzle with olive oil on both sides, along with a sprinkle of kosher salt. Take care not to drench them in oil, or they will be far too oily in the end.
Bake Sweet Potato Toast
Pop the sheet pan in the oven to bake for 25-30 minutes total. After about 18-20 minutes, spread the taco-seasoned refried beans on top of the sweet potato planks with a sprinkle of shredded cheese.
Back into the oven they go, where the potato will finish cooking, the beans will heat, and the cheese will get super melty.
Want to make them in the air fryer? Use the crisper rack and spread the planks in an even layer. Cook at 400°F for 12-14 minutes until cooked through, adding the beans as described with about 3-4 minutes left in the total cook time.
Toastada-Inspired Toppings
Now that the base of these toastada-inspired sweet potato breakfast toasts are ready, it’s time to add all the toppings, fixin’s, and a perfectly over-easy egg to complete the meal!
- Crunchy greens are excellent as the first layer. They add contrast in texture and nutrition. Try shredded cabbage or thinly sliced Romaine or Iceberg lettuce.
- Pico de Gallo provides a bright, flavor-forward addition. Don’t have any? Dice up a small Roma tomato and some green onions (or red onion) to make a quick version.
- Cilantro is the herb for this dish!
- Avocado slices or diced pieces work well, too. Of course, guacamole is a topping of all toppings.
- Get saucy and serve it with cilantro lime sauce (or jalapeno sauce). Don’t forget salsa, too.
- Fried Egg – I prefer an over easy egg, especially for this recipe, because the runny yolk adds a creaminess throughout. Feel free to top with an egg of choice (you could even do scrambled!).
Make Ahead Tips
To enjoy sweet potato breakfast toast on busy weekday mornings, just do a little prep in advance.
- Cook the sweet potatoes ahead of time, with the beans and cheese. Store them in an airtight container in the fridge. When ready to enjoy, reheat in the air fryer or microwave.
- Store the toppings in individual containers for easy assembly.
- Make the egg when you’re ready to enjoy; you can reheat eggs, but I like to take the 5 minutes to fry one up quickly because fresh is best.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Tostada-Inspired Sweet Potato Breakfast Toast
Ingredients
- 1 large sweet potato, see note 1
- 1-2 Tablespoons olive oil
- Kosher salt, to taste
- 1 15-ounce can refried beans, see note 2
- 1 Tablespoon taco seasoning
- 8 Tablespoons cheddar cheese, shredded
- 4 eggs
Suggested Toppings
- shredded cabbage or lettuce
- pico de gallo, or diced tomatoes
- cilantro, roughly chopped
- black olives, sliced
- radish, sticks or slices
- Cilantro Lime Sauce
- Creamy Jalapeno Sauce
- Salsa
- Scallions, sliced
Equipment
Instructions
- Preheat the oven to 400°F. Slice sweet potato into 1/4 inch planks; see note below, you should be able to get 4 planks from the right-sized potato. Place the planks on a baking sheet and lightly drizzle with olive oil and a drizzle of salt. Bake for 18-20 minutes.1 large sweet potato, 1-2 Tablespoons olive oil, Kosher salt
- Meanwhile, stir the refried beans and taco seasoning together. Consider adding a pinch of salt if needed, depending on your beans and seasoning mix.1 15-ounce can refried beans, 1 Tablespoon taco seasoning
- After the sweet potatoes have cooked for the first round, spread the bean mixture on top of each sweet potato, and sprinkle on the cheese (optional to flip the sweet potatoes, not flipping will create a more caramelized bottom). Return to the oven to cook for an additional 8-10 minutes until the potato is cooked through and cheese is melted.8 Tablespoons cheddar cheese
- As the potatoes cook, prepare any toppings. With 5 minutes remaining on the toasts, heat a large skillet over medium-high heat to fry the eggs. Or, prepare the eggs as desired.4 eggs
- Plate the sweet potato toasts, then top with shredded lettuce, additional toppings as desired, and a fried egg. Serve with a sauce and/or salsa, and garnish with additional cilantro and sliced scallions as desired. Enjoy!
Notes
- Sweet Potato: find a large, round, evenly shaped sweet potato for best results. From this, you should be able to get 4 planks for 4 servings.
- Refried Beans: you’ll likely only use about half of the refried beans, depending on the size of your potato. Save the remainder in the fridge for additional toasts, or for nachos, quesadillas, and more!
- Want to make them in the air fryer? Use the crisper rack and spread the planks in an even layer. Cook at 400°F for 12-14 minutes until cooked through, adding the beans as described with about 3-4 minutes left in the total cook time.
I made these while visiting family for breakfast and they were a huge hit! Super easy to make and throw together quickly. It was fun for everyone to “decorate” theirs with the ingredients they liked. Even my five-year-old niece who hasn’t had sweet potatoes since she was one told me this was the best breakfast she’s ever had. 10/10 – I would’ve never thought of this myself!
This made my day! So happy to hear even your niece loved them 🙂 thanks, Taylor!