Sweet Potato “Toast” Recipe

a thin slice of sweet potato topped with a fried egg, quinoa and kale

Who wants food the whole family can eat?

Our friend Leslie has generously shared her recipe for sweet potato “toast”—a beloved dish at her cafe Stocked. The recipe looks long, but almost everything can be prepped in advance. Make the toasts on a day when you have leftover sweet potatoes, leftover quinoa, and/or leftover kale chips and you’re almost to mealtime.

Is it breakfast? Is it lunch? Is it dinner? Who knows! It is delicious. And it is healthy—a perfect combo for parents and kids alike! 

We’ve adapted the recipe so that it works for babies. It calls for a fried egg, but you can easily skip or replace it with tofu. This dish will still rock your world. 

Stocked Brooklyn's Sweet Potato “Toast”

Serves 4


  • 2 medium sweet potatoes
  • 3 tablespoons avocado oil
  • 1/2 teaspoon pepper (optional)
  • 3 tablespoons olive oil
  • 1 cup dry quinoa
  • 1 teaspoon coconut aminos
  • 8 ounces fresh goat cheese (equal to one small log)
  • 2 tablespoons milk of choice
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon sweet paprika (optional)
  • 2 sprigs fresh tarragon or herb of choice
  • 8 kale chips (optional)
  • 4 eggs (optional)


Prepare the potatoes:

Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius. Line a sheet tray with parchment paper.

Wash and cut the potatoes lengthwise into 3/4-inch slices. Rub with 2 tablespoons of avocado oil. Dust with pepper if your child likes spice. A pinch of salt is okay, too!

Evenly space the toasts on the sheet tray. Roast until lightly browned, about 15 minutes.

Remove from the oven and let cool. Store in an air-tight container in the fridge for up to 5 days if not using right away.


Prepare the quinoa:

Rinse the quinoa in a fine-mesh strainer.

Add 2 tablespoons of olive oil to a pot with a tight-fitting lid set on medium heat. When the oil is shimmering, add the quinoa. Stir to coat, then cook until fragrant and lightly toasted, about 2 minutes.

Add 2 cups of water and a pinch of salt to the pot, then increase the heat and cover. As soon as the liquid comes to a boil, turn down the heat to create a gentle simmer.

Cook until the water is absorbed, about 20 minutes. Remove from the heat, uncover, and add the coconut aminos, using a fork to fluff and stir the quinoa.

Are you serving this meal right away? Proceed with the following steps. Otherwise, store the cooked quinoa in an air-tight container in the fridge for up to one week.

Heat the remaining avocado oil in a skillet set on medium heat. When the oil is shimmering, add half the quinoa and stir to coat. Cook, stirring occasionally, until golden brown and crispy, about 15 minutes. Transfer to a plate lined with a paper towel.

Decide if you’d like to toast the remaining quinoa for this meal or save it for later. If cooking now, add more oil to the skillet as needed and proceed with toasting.


Prepare the cheese:

Add the goat cheese, milk, and apple cider vinegar to a small food processor. If your baby likes spice, add the paprika or your favorite ground pepper.

Wash and chop the herbs, including any delicate stems, then add to the food processor. Blend until smooth.

Store the cheese spread in an air-tight container in the fridge for up to one week.


To serve:

Heat the “toasts” and place one or two slices on each plate.

Crumble a spoonful (or two!) of the cheese spread on top of each serving.

Fry one egg per person and place it on top of each serving of toast. Crumble more cheese spread on top of the fried eggs.

Sprinkle each serving generously with the crispy quinoa.

Crush the kale chips and sprinkle on top of each serving.

Serve and encourage your baby to eat with hands or practice with a utensil. Eat alongside your child to show how it’s done!

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