Gluten Free Smoked Salmon Sweet Potato Toasts
Sweet potato planks roasted until their edges caramelize and turn golden make a surprisingly sturdy, naturally gluten-free base that holds up to serious toppings without any specialty flour or bread substitutes. This is the kind of dish that feels fancy enough for a weekend brunch spread but comes together in under 30 minutes with a single baking sheet. The lemon-brightened cream cheese layer is the secret weapon here — smooth, tangy, and rich enough to anchor the silky folds of smoked salmon sitting on top. Capers and fresh dill bring that classic deli-counter flavor combination that makes every bite feel intentional and complete. Gluten-containing breads and crackers are the usual vehicle for smoked salmon, so swapping in roasted sweet potato is a genuinely smart move — not a compromise. Serves four, which makes it perfect for a small gathering or a light lunch with a simple salad alongside.
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Learn more →Ingredients
4 servings
For the sweet potato toasts
- 2 medium sweet potatoes (about 1.5 lb total), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the topping
- 4 oz cream cheese, softened
- 1 tsp lemon juice
- 4 oz smoked salmon, thinly sliced
- 2 tbsp capers, drained
- 2 tbsp fresh dill, roughly chopped
- ¼ small red onion, very thinly sliced (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes lengthwise into planks about 1/4-inch thick — you should get 8–10 planks total. Arrange them in a single layer on the prepared baking sheet, brush both sides with the olive oil, and season with the salt and pepper.
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