Vegan Sunflower Butter Banana Sweet Potato Toast
Crispy-edged sweet potato slices baked until fork-tender, then topped with creamy sunflower seed butter, fresh banana, and warm cinnamon. A naturally dairy-free comfort snack that yields about 6 toastie bases, though 2 are dressed per serving. Customize crispness by adjusting bake time or using a toaster for final crust.
Ingredients
- 1 sweet potato, sliced lengthwise about 4 millimetres thick
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon extra-virgin olive oil
- 4 tablespoon sunflower seed buttertahini1:1nut-freevegandairy-free
same creamy base
- ½ banana
Instructions
- 1
Slice sweet potato lengthwise about 4 millimetres thick.
- 2
Preheat oven to 350 degrees F (350°F). Grease or line a baking sheet with parchment paper.
- 3
Arrange sweet potato slices on the baking sheet. Season with cinnamon and drizzle with olive oil.
- 4
Bake for 30-35 minutes until fork tender, checking at 25 minutes. For extra crispness, bake longer or finish briefly in a toaster.
- 5
Spread sunflower seed butter on 2 toasties. Top with banana slices and sprinkle with cinnamon.
Tips
Sweet potato slices cook faster when cut thinner; check at 25 minutes to prevent burning.
For maximum crispness, finish baked slices in a toaster before topping.
One sweet potato yields about 6 toastie bases; recipe dresses 2 per serving.
Good to Know
Baked sweet potato slices keep refrigerated up to 3 days in an airtight container. Assemble with toppings just before serving.
Slice and bake sweet potato up to 1 day ahead. Store covered. Reheat briefly in oven or toaster, then top and serve.
Serve immediately after topping to prevent banana from browning and to maintain warmth.
Common Mistakes
Slice potato too thick to avoid underbaked centers; check at 25 minutes.
Skip the drizzle of oil to avoid dry, chewy texture; a light coat promotes crisping.
Assemble far in advance to avoid soggy slices from banana moisture.