Sweet Potato Avocado Toasts with Walnuts

American Heart Health Sweet Potato Toast


Ditch traditional bread for sweet potato slices for this gluten-free take on classic avocado toast. Diced walnuts offer some added crunch while red pepper flakes kick things up with a little heat.


Total Time
25 Mins
Serving Size
1/4 sweet potato

Total Time

Prep Time
10 Mins
Cook Time
15 Mins
Total Time
25 Mins


155 cal
Total Fat
12 g
Saturated Fat
1 g
Trans Fat
0 g
Polyunsaturated Fat
4 g
Monounsaturated Fat
5 g
238 mg
10 g
Dietary Fiber
3 g
Total Sugars
1 g
2 g
20 mg
423 mg


  • 2 sweet potatoes
  • 2 avocados, thinly sliced
  • 1/2 cup walnuts, diced

  • 1-1/2 tsp red pepper flakes, plus more if desired

  • 4 tsp extra-virgin olive oil
  • 3/4 teaspoon flaky salt


  1. Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick.

  2. For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.

  3. For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.

  4. When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.