Your Morning Avo Toast Just Got UPGRADED

Le-le-lemme UPGRADE ya!


We're currently in LOVE with this new way to up our morning toast game!! Swapping out bread with sweet potato is a fun and de-lish alternative to your usual avocado toast! Sweet potatoes are naturally gluten free and packed with vitamin A, so this upgrade will keep your skin beautiful and immune system strong!

PLUS... drumroll please... all of these recipes are 100% TIU Nutrition Plan approved!! Try out all four flavors below or get creative and make your own toppings! These sweet potato toasts taste with pretty much any flavor, so have some fun with it! ;)


  • The "Toast"
  • 1

    medium sweet potato, cut into 1/4" slices

  • Upgraded Avo Toast (per slice)
  • 3

    thin slices avocado

  • 2

    Tbsp. sundried tomatoes, diced

  • pinch chili flakes

  • Spicy Cashew + Cucumber
  • 1/4

    cup unsalted cashews, soaked in water overnight

  • pinch of salt

  • 1

    garlic clove

  • 3

    tsp. olive oil

  • 2

    tsp. lemon juice

  • 5

    slices of cucumber

  • sriracha or hot sauce (optional)

  • 2

    Tbsp. chopped green onions

  • 1


  • Almond Butter + Honey
  • 1

    Tbsp. almond butter

  • 1

    tsp. honey

  • 1

    Tbsp. crushed cashews

  • Curry Baked Chickpeas
  • 1

    can chickpeas, drained

  • 1

    tsp. olive oil

  • 1

    pinch of salt

  • 1

    tsp. curry powder

  • 1

    dash cayenne pepper

  • 2

    Tbsp. greek or almond milk yogurt


STEP 1: Preheat your oven to 450 degrees. Slice 1/4" thick pieces of sweet potato and place on a cookie sheet. Bake for 15 minutes, flipping pieces every 5 minutes. If toasts aren't ready, cook for an additional 2-5 minutes.
STEP 2: Once the sweet potato is toasted, top with 3 thin slices of avocado, 2 Tbsp. chopped sundried tomatoes, and a pinch of chili flakes!
STEP 3: Soak 1/4 cup cashews in water overnight. Drain cashews.
STEP 4: In a food processor, combine cashews, garlic clove, lemon juice, olive oil and salt until smooth. If mixture seems dry, add a little warm water a teaspoon at a time.
STEP 5: Top toast with 1 Tbsp. cashew cream and a few slices of cucumber.
STEP 6: Drizzle almond butter and honey over a toasted piece of sweet potato. Top with crushed cashews.
STEP 7: Preheat the oven to 450.
STEP 8: On a baking sheet, add chickpeas, oil, salt, curry powder, and cayenne. Toss to combine. Bake for 15 minutes or until crispy.
STEP 9: Top toast with greek yogurt and 2 Tbsp. baked chickpeas.


TIP ~ If you want to make toast "bites" we found that using the rounder sweet potatoes work best! And if you're planning on making full "toasts" make sure to cut a little bit off of one side to create a flat surface when cutting the slices!


Want even more delicious, healthy recipes like these!? Join our Tone It Up Nutrition Plan for thousands of drool worthy meals!!


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  1. Love this! I’m allergic to wheat, so obviously I can’t eat toast. This is a brilliant solution! Thank you, thank you!

  2. These sound so yummy! Can’t wait to try these too ! Oh man so many options :D

  3. Love love love these delicious options! I had just heard of sweet potato toast & wanted to try it. You girls are always on top of the game :)

    1. According to the nutrition plan a medium sweet potato is considered a portion! So I assume all 4 slices with the toppings split amongst the slices! It makes sense calorie wish for a breakfast :)

  4. just tried this as my after dinner dessert with a scoop of peanut butter….SO YUMMY!!! probably going to have again for brekkie ;)

  5. I was skeptical but had lots of sweet potato so I tried it (roasted it the night before and put it in the toaster in the morning) and loved it! It’s no toast, but its pretty tasty! I did avocado and goats cheese crumbles as well

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