Gluten Free Almond Butter Sweet Potato Toasts
Sweet potato steps in as the "bread" here, and the result is genuinely better than any gluten-free loaf you'd find at the store. Sliced into long, sturdy planks and roasted at 400°F until the edges turn golden, each piece develops a lightly caramelized base that holds toppings without turning soggy. Smooth almond butter goes on first, followed by a drizzle of honey and a dusting of cinnamon — a combination that's simple on paper but tastes like something you'd order at a trendy brunch spot. Because every ingredient is naturally free of gluten, there's no label-reading stress or cross-contamination worry to navigate. Optional hemp seeds and chia seeds add a satisfying crunch and a little extra nutrition if you want to take things up a notch. This recipe makes 8 planks, which serves four people generously as a snack or a light breakfast. It's the kind of dish that looks impressive on a plate but comes together in under 30 minutes with almost no cleanup.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 lb total)
- 1 tsp olive oil
- ¼ tsp salt
- ½ cup almond butter, stirred smooth
- 2 tbsp honey
- ¼ tsp ground cinnamon
- 2 tbsp hemp seeds (optional)
- 1 tbsp chia seeds (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Trim the ends off each sweet potato, then slice lengthwise into planks about 1/4-inch thick — you should get 4 planks per potato, 8 total.
- 2
Arrange the sweet potato planks in a single layer on the prepared baking sheet. Brush both sides lightly with olive oil and sprinkle with salt.
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