Gluten Free Avocado Sweet Potato Toasts
Sweet potato rounds roasted until their edges caramelize make the most satisfying stand-in for bread — no flour, no fuss, and honestly no compromise on texture. Each slice comes out of the oven tender in the center with just enough golden bite around the rim to hold up to a generous scoop of topping. The avocado mash comes together in minutes with fresh lime juice, a little salt, and a pinch of red pepper flakes for a gentle kick that keeps every bite interesting. It's the kind of recipe that feels like it belongs on a brunch menu but requires almost zero effort to pull off at home. Serves four, so it's easy to scale up for a crowd or keep as a satisfying weekday lunch. A finishing pinch of flaky sea salt and fresh cilantro takes the whole thing from simple to genuinely impressive without adding any complexity to the process.
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Learn more →Ingredients
4 servings
For the sweet potato toasts
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the avocado topping
- 2 ripe avocados, halved and pitted
- 1 tbsp fresh lime juice
- ¼ tsp salt
- ¼ tsp red pepper flakes
For serving
- flaky sea salt, for finishing (optional)
- fresh cilantro leaves, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/2 inch thick — you should get 8 rounds total from 2 medium potatoes. Arrange them in a single layer on the prepared baking sheet, brush both sides with the olive oil, and season with the 1/4 tsp salt and black pepper.
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