Cream Cheese & Lox Sweet Potato Toasts

These Sweet Potato Toasts with Smoked Salmon and Cream Cheese are a delicious, nutrient-dense twist on classic lox toast — no bread necessary! By swapping out traditional toast for thinly sliced sweet potato, you're not only keeping it gluten- and grain-free, but also adding a major hormone-friendly upgrade. Sweet potatoes are rich in complex carbs, fiber, and beta-carotene (which converts to vitamin A), supporting healthy progesterone levels and optimal hormone balance — especially during the luteal phase (the second half) of your cycle, when your body naturally needs more of this nutrient to support mood, energy, and overall cycle health.

You can use classic orange sweet potatoes or Japanese yams (one of my personal favorites for their slightly sweeter flavor and firmer texture). Both are wonderful choices, and the key is choosing a wide, fat potato so the slices resemble toast in size. Topped with a thin layer of your favorite cream cheese (Miyoko’s is a great dairy-free option), wild smoked salmon, and fresh herbs like dill and chives, this recipe is both elegant and nourishing. Add red onion or capers if you’re feeling fancy — and enjoy this elevated, hormone-loving brunch bite!

Sweet Potato Toasts with Smoked Salmon & Cream Cheese

Servings: 2–3 (makes 4–6 toasts)
Prep Time: 10 minutes
Cook Time: 20–25 minutes

Ingredients:

  • 1 wide, fat sweet potato (orange or Japanese yam)
  • Avocado oil, for brushing
  • Sea salt and black pepper, to taste
  • ~1/3 cup cream cheese- about 1 tbsp per toast (I like Miyoko’s dairy-free version)
  • 4–6 oz wild smoked salmon (2 oz per 2 toasts)
  • Fresh dill, to garnish
  • Chopped chives, to garnish
  • Optional: sliced red onion, capers

Instructions:

  1. Preheat oven or toaster oven to 400°F (200°C).
  2. Wash and slice sweet potato lengthwise into 1/4–1/2 inch thick toasts.
  3. Brush both sides with avocado oil and sprinkle with salt and pepper.
  4. Arrange slices on a baking sheet and bake for 20–25 minutes, flipping halfway through, until fork-tender but still firm enough to hold toppings.
  5. Let cool for 3–5 minutes. Spread cream cheese on each toast.
  6. Top each pair of toasts with 2 oz smoked salmon. Garnish with fresh dill and chopped chives.
  7. Add any optional toppings if desired and serve immediately.