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Tostas de batata doce com húmus e cogumelos

Sweet Potato Toast with Hummus and Mushrooms Recipe


Sweet Potato Toast with Hummus and Mushrooms Recipe, does that sound good?

A while ago I talked about sweet potato toast on social media, and most people found this sweet potato toast concept funny, especially since I mentioned that it is possible to make them in a conventional toaster.

Yes, you heard that right! ahah If you put sweet potato slices in a toaster or a toaster, they cook and become a kind of toast.

In this recipe, I cooked the sweet potatoes in the oven, but if you read the “Suggestion” you will see that it is possible to use the toaster. Do you dare to try it?

These sweet potato toasts are a great alternative for those who want to eat less bread or for those who like to vary their snacks.

Plus, it’s super versatile, since you can add any toppings you want!

For those who love sweet potatoes, but never know what to cook, here is a great suggestion.

Since I love sweet potatoes and like to use them in my meals, I decided to try a more lunch/dinner recipe and thought this sweet potato toast with hummus and mushrooms was perfect for a light and quick meal.

I confess that purple sweet potato is my favorite, but it is not always available in the supermarkets (much to my regret)… So I made this recipe with orange sweet potatoes. But you can use whatever you like or whatever you have at home.

I’ve never tried it with regular white potatoes, but it smells like it works too!

Well, I decided to make this recipe for another reason. Many people ask me for vegetarian recipes and the truth is that I cook many vegetarian dishes at home.

I love vegetarian food and I think it’s so easy to make good, tasty, filling recipes with just vegetarian ingredients.

Some people think that eating vegetarian food means starving, but I assure you that with these sweet potato toasts with hummus and mushrooms, nobody goes hungry around here!

They are super satiating and believe me when I tell you: you will surrender to these wonderful toasts!


Want more vegetarian recipes? Check this Healthy Vegetables Portuguese Turnovers (i.e., Rissol) Recipe.


Let’s check the step-by-step?


Tostas de batata doce com húmus e cogumelos 2




  • 1 medium sweet potato
  • 1 can or glass bottle of cooked chickpeas (you can use dried chickpeas and cook them in a pressure cooker)
  • 2 tbsp of tahini
  • 2 to 3 cloves of garlic
  • Juice of 1 lemon
  • Olive oil to taste
  • Salt to taste
  • Pepper to taste
  • Cumin powder to taste
  • Paprika to taste
  • 1/2 package of fresh mushrooms of your choice (I used white Paris mushrooms)
  • 3 to 4 tbsp of soy sauce


  1. Start by preheating the oven to 180º.
  2. Peel and wash the sweet potato and cut it into slices about 1 cm thick (if you have a mandoline, it is easier to cut the sweet potato).
  3. Place the sweet potato on a baking tray, previously greased with olive oil, and bake in the oven for about 20 min.
  4. In the last 5 min, put the oven on grill mode, so that the sweet potatoes get slightly crispy.
  5. In a kitchen robot or blender, place the chickpeas (previously rinsed) together with the garlic cut into quarters and the tahini. Blend for 10 sec.
  6. Add the lemon juice and olive oil and blend for another 10 sec.
  7. Add the hummus seasonings (salt, pepper, cumin, and paprika) and blend again until you get a homogeneous and relatively thick mixture (for this recipe I like the tahini not to be so liquid since it will be spread on top of the sweet potatoes).
  8. Reserve the hummus until serving time.
  9. In a frying pan, put a dash of olive oil and turn the heat on high.
  10. Put the mushrooms in the pan and let them cook for 1 to 2 min.
  11. Add the soy sauce (adjust the quantity to your taste) and cook until the mushrooms are soft, but not too soft. Set aside.
  12. Remove the sweet potatoes from the oven and arrange them on a plate.
  13. Spread the hummus on top of the sweet potatoes, as if you were spreading butter (I like to put plenty of hummus so that the toast has a good consistency).
  14. Divide the mushrooms equally among the sweet potato slices, so that there is a layer of sweet potato, another layer of hummus, and finally, a layer of mushrooms sautéed in soy sauce.
  15. Serve!

Suggestion: If it is more convenient, bake the sweet potato in a toaster or toaster oven, as if it were bread.

Serve with a simple salad or a tomato and feta salad.

You can make this recipe with guacamole instead of hummus. It’s also delicious!

Another idea is to sauté the mushrooms with truffle oil, it smells good and tastes great!


Did you make this recipe?

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