Having healthy meals planned and prepared in advance is great when you have the time for it and life goes according to schedule. Suppose your morning doesn’t go as planned, or you have an extra long day at the office, though. Whatever the reason, there will be days that sitting down to a healthy meal just isn’t feasible.

One way to plan for the unexpected is with these sweet potato “toasts”—thin slices of sweet potato baked ahead of time and topped with a variety of tasty, nutritious toppings for a super-quick meal or snack. They may not have the crunch of traditional toast, but sweet potato “toast” is a nutritious, gluten- and grain-free alternative that boasts flavor, vitamins, minerals and fiber you just can’t get from a slice of bread. Whether you’re in the mood for something sweet or savory, they make the perfect base for dozens of different topping combinations.

For a super-satisfying sweet potato “toast,” pick toppings that contain some protein and/or healthy fats. Eggs, ricotta cheese and nut or seed butters are good ones to start with. Looking for some topping combinations to get you started? Here are five you’ll want to try:

• Banana slices + nut/seed butter + chia seeds or chocolate chips
• Scrambled eggs + sliced avocado + everything bagel seasoning
• Ricotta cheese + blackberries + blackberry jam + red pepper flakes
• Hummus + sliced radishes or cucumber
• Ricotta cheese + sliced pears + walnuts + honey drizzle

For the “toast”:

INGREDIENTS

• 1-2 large sweet potatoes, washed

DIRECTIONS

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Slice sweet potatoes into slices, about ¼-inch thick and lay flat, in a single layer, on the prepared baking sheet. Roast sweet potatoes in the oven for 20 to 25 minutes, or until they pierce easily with a fork.

Store sweet potato “toasts” in an airtight food storage container in the fridge for up to five days. When you’re ready to assemble your “toast,” simply reheat sweet potato slices in the toaster, add your toppings and enjoy!

Photo credit: Elle Penner, MPH RD