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Sweet potato toast with banana, honey and pecans

Sweet potato toast with banana, honey and pecans

Total Time
15 min
5 min
10 min
Are you all toasted out? What if we were to tell you that toast doesn’t have to be made with bread? Here, you’ll get the same filling, tasty breakfast—using a sweet potato! You can even cook the sweet potato toasts ahead of time and simply reheat briefly before adding the topping. Serve with your favourite yoghurt for a protein boost.


Orange sweet potato (kumara)

80 g, 2 x 40g slices(4mm-thick), unpeeled, cut lengthways


2 tsp


1 small, thinly sliced


1 tbs, toasted, chopped

Ground cinnamon

1 pinch


  1. Cut 2 x 40g (4mm-thick) slices lengthways from an unpeeled orange sweet potato
  2. (kumara). Place slices in a toaster and toast 2-3 times on the highest setting or until lightly
  3. browned and tender (flip slices each time for even toasting). To serve, divide 1 thinly sliced
  4. banana, 2 teaspoons honey and 1 tablespoon chopped toasted pecans evenly over the top
  5. of the warm sweet potato toasts. Dust with a pinch of cinnamon.


TIPS: To make this recipe vegan, simply replace the honey with a drizzle of maple syrup To toast pecans before chopping, stir in a small, dry frying pan over a medium heat until golden brown. Instead of using a toaster, you could also toast sweet potato slices under an oven grill, on a barbecue or grill pan, or in an air fryer until lightly browned and tender.