Salty · sweet

Sweet Potato Toasties

I’ve never been a huge fan of white potatoes (no offense to white spud lovers) – sweet potatoes are just so much more flavoursome, take less time to cook and are also much more nourishing. As a dietitian from London, I have a moderate (ok, severe) obsession with the UK’s public health promotion of the 5-a-day fruits and veggies message and actually aim to beat this everyday- yes I’m lame okay! And since sweet potatoes are classed as a portion, unlike white potatoes, they feature in my diet rather frequently and sweet potato toasties is one of those.

birds eye view of baked sweet potato halves filled with green avocado and white hummus, purple cabbage and carrot coleslaw and mayonnaise on a white metal vintage tray on top of a dark wooden table top.

Believe it or not, even with my habitual consumption of these orange rooties, I’m still not sick at the sight of them! Versatility my friends- that’s why sweet potatoes are wonderful. I even utilise them into my desserts, that’s how flexible they are. Albeit they are not so pretty to look at, with their crooked, rough, dirty exterior and knobbly parts, but skins aside, the contrasting interior is an aesthetic delight. But I don’t like to discriminate, so this dish sings in rejoice of the ugly skins.

close up of baked sweet potato revealing orange inside filled with white mayonnaise, yellow millet and mashed aubergine on white metal tray.

The skins are more like toasts when baked, adding a soft, chewy texture, and when topped with your favourite ingredients, well, a mouthful of food just couldn’t get any better.

I filled my sweet potato toasties with a selection of toppings: coleslaw, avocado, tomato salsa, hummus, baba ganoush and roasted millet. Below I will provide the basic recipe for the toasts, but holler me if you fancy making the hummus or baba ganoush.

close up of three baked sweet potato skins filled with avocado, coleslaw, hummus and mayonnaise yoghurt on  white metal tray.

Serving size:



  • 4 large sweet potatoes
  • Rapeseed oil to brush
  • 1tsp sea salt


  1. In an oven (or even microwave for 6 minutes per potato) cook the whole potatoes at 220C for 30 minutes.
  2. When cooked, cut in half lengthways and scoop out the insides, but leave a generous layer still stuck to the skin.
  3. Brush the skins with oil and sprinkle with salt.
  4. Place skin side up and bake in the oven at 220C for 10-15 minutes.
  5. Turn potatoes skin side down and bake for a further 5 minutes.
  6. Remove from the oven, top with favourite fillings and serve immediately.

I experimented with some sweet toppings, such as Nutella and peanut butter and jelly- defo recommended!

Sweet potatoes can also be made into dessert (of course!). Check out this cupcake recipe to learn how to turn your potato into pudding:

I’d like to give a massive thanks to Bianca Zapathka for her inspiration in helping me create this recipe. You can find her version here:

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