This Purple Sweet Potato & Coconut Toast features creamy mashed purple sweet potato, rich coconut cream, and toasted sesame seeds, all served on warm grilled brioche-style bread. Topped with edible gold flakes, this vibrant vegan toast is as beautiful as it is delicious — perfect for breakfast or a special brunch.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Breakfast, Brunch
Cuisine Fusion
Servings 2
Calories 400 kcal
For the Toast:
- 2 slices brioche-style bread vegan if needed
- 1 small purple sweet potato peeled and cubed
- 2 tbsp coconut cream
- 1 tbsp maple syrup or agave optional for sweetness
- 1 tsp toasted sesame seeds
- Edible gold flakes for garnish optional
Cook the Purple Sweet Potato
Steam or boil the cubed purple sweet potato until tender, about 10 minutes.
Drain and mash the sweet potato until smooth, then stir in the coconut cream and maple syrup (if using) for sweetness and creaminess.
Assemble the Toast
Spread the creamy purple sweet potato mixture generously on each slice of toast.
Sprinkle with toasted sesame seeds for a bit of crunch.
If desired, garnish with a few edible gold flakes for an extra touch of elegance.
- If you prefer a lighter version, skip the maple syrup and use a bit of lemon zest in the mashed sweet potato for a bright contrast.
- If you can't find purple sweet potatoes, regular sweet potatoes work just as well for a similarly creamy texture.
- For a more decadent version, drizzle some coconut milk or melted coconut butter over the top before serving.
🌿 Tip: For a more indulgent brunch, pair this toast with a refreshing coconut smoothie or iced coffee!Keyword breakfast toast recipe, coconut cream toast, edible gold toast, healthy vegan breakfast,, purple sweet potato, purple sweet potato recipe, toasted sesame seed topping, vegan brunch ideas, vegan sweet potato toast, vibrant vegan toast