Sweet Potato Toast

There’s something fun about food being a unique color. In general I have been into purple vegetables these days. I think it has something to do with reading Jo Robinson’s book, Eating on the Wild Side: The Missing Link to Optimum Health.

I have outlined below how to make this grain-free “toast” in a regular oven if you don’t have a toaster oven.



  • 1 purple sweet potato medium size
  • 1 tsp unrefined coconut oil
  • optional: homemade yogurt, raw honey, sprouted pumpkin seeds roasted, celtic sea salt


Line a baking tray and preheat oven to 375°F.

Wash and slice sweet potato 1/3″ thick. It will be a bit awkward to slice lengthwise so be cautious of your fingers. Rub slices with coconut oil, place on baking tray, pop in the oven for 10 minutes. After 10 minutes, flip slices, bake for an additional 10-15 minutes.

Remove from oven, add any toppings you would add to regular toast. Pictured here are included in the optional section of ingredients listed.

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