PB&J Sweet Potato Toast


Fall makes me crave peanut butter and jelly sandwiches. When there is a chill in the air I start to crave them. My dad makes the BEST PB&J ever. My dad has a few specialties- pancakes, “dad’s famous pasta,” and PB&Js. So basically, all the carbs. I don’t know what it is about the PB&J that my dad makes that makes it so wonderful. He used to always make them when I was going on field trips as a kid, so it was always a day full of anticipation and excitement.


It’s finally feeling like fall here in Arkansas and the PB&J craving hit. Crisp air and creamy nut butter are the perfect duo. I wanted the real deal, but I just completed my first Whole30 (doing a blog post on that experience later) and I’m in the reintroduction phase. I have wanted to make sweet potato toast at home for a while and thought this was the perfect opportunity! I love how the sweet potatoes get a little bit crispy and caramelized but also stay sturdy enough to hold your toppings.


Figs have become my Whole30 obsession and I love the idea of building them into these sweet potato PB&J toasts. Fresh figs are just so darn delicious. Any fruit would be delicious on this toast, but figs take it to the next level of texture and flavor. I hope you enjoy these low-carb, delicious, sweet and salty take on a classic favorite.

Yield: 6 servings

PB&J Sweet Potato Toast

prep time: 5 minscook time: 20 minstotal time: 25 mins


  • 2 sweet potatoes
  • 1 pint fresh black figs
  • 1/4 cup peanut butter (or any nut/seed butter)


  1. Preheat oven to 400F. Slice ends and round sides off sweet potatoes. Then cut sweet potatoes into 1/2 inch slices.
  2. Place sweet potato slices on a cookie sheet and bake 20-25 minutes.
  3. Rinse and slice figs.
  4. Build your toast! Slather nut butter on "toast" and top with figs. Drizzle more PB on top and enjoy!
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Lunch, BreakfastAnna CoonComment