Sweet Potato Toast with Labneh, Pomegranate & Pumpkin Seeds
If you’re looking for something colorful, nourishing, and just a little different from regular toast, this Sweet Potato Toast delivers. Thick rounds of roasted sweet potato become the base, topped with creamy labneh or Greek yogurt, juicy pomegranate seeds, crunchy pumpkin seeds, fresh mint, and a drizzle of honey. It’s sweet, savory, creamy, and crisp all in one bite.
This recipe works for breakfast, brunch, or even a light lunch. It’s naturally gluten-free, visually impressive, and surprisingly filling. The contrast between warm roasted sweet potato and cool yogurt makes it especially satisfying.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: About 30–35 minutes
Servings: 2–3
Ingredients
1 medium sweet potato, sliced into 1/2-inch rounds (4–6 slices)
1 tablespoon olive oil
1/2 cup labneh or Greek yogurt
1/2 pomegranate, seeds extracted
2 tablespoons pumpkin seeds, toasted
Handful fresh mint leaves, chopped
1 tablespoon honey
1/4 teaspoon smoked paprika (optional)
Pinch cumin (optional)
Salt and black pepper, to taste
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice sweet potato evenly into 1/2-inch thick rounds for uniform cooking.
Brush both sides with olive oil and season with salt, pepper, smoked paprika, and cumin if using.
Arrange slices in a single layer on the baking sheet.
Roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized at the edges.
Remove from oven and allow to cool slightly while preparing toppings.
Spread labneh or Greek yogurt generously over each sweet potato round.
Top with pomegranate seeds and toasted pumpkin seeds.
Sprinkle chopped mint over each toast for freshness.
Drizzle with honey just before serving and add a final pinch of salt if desired.
Tips
Slice evenly so all rounds cook at the same rate.
Do not overcrowd the pan, or the slices will steam instead of roast.
Flip halfway through roasting for even caramelization.
Use full-fat yogurt or labneh for a creamier texture.
Toast pumpkin seeds lightly in a dry pan for extra flavor.
Let sweet potatoes cool slightly before topping to prevent yogurt from melting too quickly.
Adjust honey to taste depending on how sweet your potatoes are.
Add salt lightly at the end to enhance sweetness.
Use fresh mint rather than dried for brightness.
Serve immediately for the best texture contrast.
Variations
Savory Version: Skip honey and add crumbled feta instead.
Avocado Twist: Add sliced avocado with a squeeze of lemon.
Nut Swap: Replace pumpkin seeds with toasted almonds or walnuts.
Spicy Kick: Add chili flakes for heat.
Tahini Drizzle: Swap honey for a tahini-lemon drizzle.
Berry Option: Use fresh berries instead of pomegranate.
Protein Boost: Add a soft-boiled egg on top.
Vegan Version: Use dairy-free yogurt alternative.
Cinnamon Sweet: Add a pinch of cinnamon instead of paprika.
Mediterranean Style: Add olives and fresh herbs with less honey.
Q&A
Can I make sweet potato toast in a toaster?
Thin slices can be toasted directly, but roasting gives better texture.
How do I know when it’s done?
It should be fork-tender and lightly browned.
Can I prepare it ahead?
Roast slices ahead and reheat before topping.
What’s the difference between labneh and Greek yogurt?
Labneh is thicker and slightly tangier.
Can I use white sweet potatoes?
Yes, flavor will be milder.
Is this good for meal prep?
Yes, store components separately and assemble fresh.
Can I skip honey?
Yes, it’s optional if you prefer less sweetness.
What can I use instead of mint?
Fresh basil or parsley work well.
Are pumpkin seeds necessary?
They add crunch but can be substituted.
How should leftovers be stored?
Keep roasted slices refrigerated up to 3 days.
Nutrition
(Approximate Per Serving)
Calories: 250–320
Protein: 8–10 g
Fat: 12–15 g
Carbohydrates: 35–40 g
Fiber: 5–6 g
Sugar: 14–18 g
Sodium: Varies depending on yogurt and salt
Values may vary depending on portion size and type of yogurt used.
Conclusion
Sweet Potato Toast with Labneh, Pomegranate, and Pumpkin Seeds is proof that simple ingredients can create something vibrant and satisfying. The roasted sweet potato provides a naturally sweet base, the yogurt adds creaminess, and the toppings bring crunch, freshness, and balance.
It’s easy enough for a weekday breakfast but beautiful enough for brunch. Once you try this combination of sweet, savory, and fresh flavors, you’ll likely start experimenting with your own topping variations.