The Plant Slant Series: Sweet Potato Toasts


And we are onto the THIRD ingredient in the Plant Slant Series! This month’s favourite, brought to you by myself and my friend, fellow foodie blogger and trainee dietitian Cliodhna (@fuelingthefitlife on Instagram) is SWEET POTATO. Yaaasss I hear you all say! And rightly so! Cliodhna and I LOVE sweet potato – sweet or savoury, there are SO man recipe options, and its a regular pick up in my weekly shop. So this recipe is the SWEET one using sweet potato for you guys – sweet potato toasts! A recipe for breakfast with a difference. Don’t know it until you’ve tried it – and then you’ll be hooked anyway!

Our previous two ingredients were chickpeas and eggs – you can find our recipes for those on my blog by clicking here for chickpeas and here for eggs!


Recipe (Serves 2 – Dependent on the sweet potato size you get)


  • 1 tbsp extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1 medium sized sweet potato, washed and sliced into rounds
  • Toppings of Choice: I suggest nut butters, tahini, granola, yoghurt, cacao nibs, and/or berries!



  1. Pre-heat the oven to 200C (fan oven), and line a baking tray with tinfoil greased with a little olive oil.
  2. Toss the olive oil and cinnamon onto the sweet potato rounds, and ensure all are coated.
  3. Roast the sweet potato slices for 20-25 minutes, flipping them halfway. They should be done when a fork pierces the flesh easily.
  4. Allow to cool for 5 minutes, then get creative with your toppings! I love to add a scoop of nut butter and yoghurt onto mine, then finish it with a sprinkle of seeds, berries or granola!


Enjoy guys! Tag us if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook, you know where to find me!

Ciara 🙂 x

4 thoughts on “The Plant Slant Series: Sweet Potato Toasts

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