Enjoy a savory twist on sweet potato toast with this halloumi toast recipe. Roasted sweet potato slices stand in for bread, topped with golden, salty halloumi and a fresh basil-pistachio spread. Naturally gluten-free and packed with bold, satisfying flavor—perfect for brunch, lunch, or as an appetizer.

🧀 Halloumi Toast
Looking for a savory, satisfying, and naturally gluten-free alternative to traditional toast? This halloumi on sweet potato toast is exactly what you need. Featuring thick, tender slices of roasted sweet potato as the base, each piece is topped with golden, salty grilled halloumi cheese that adds a rich, hearty bite. The combination of sweet and savory flavors is perfectly balanced by the creamy, nutty texture of the sweet potato, making this dish an irresistible treat.
Whether you're serving it for a leisurely brunch, a quick and nutritious lunch, or a crowd-pleasing appetizer at your next gathering, this recipe delivers wholesome goodness and bold flavor in every bite. Plus, it’s easy to prepare and naturally gluten-free!

🧀 Why You'll Love Halloumi Toast
- Naturally Gluten-Free and Grain-Free — Sweet potato slices replace traditional bread, making this toast perfect for gluten-free, paleo, or grain-free diets without sacrificing flavor.
- Sweet and Savory Flavor Contrast — The natural sweetness of roasted sweet potato pairs beautifully with the salty, firm grilled halloumi, creating a balanced and satisfying bite every time.
- Versatile for Any Meal — Whether it’s a filling breakfast, a quick lunch, or a shareable appetizer, the sweet potato base keeps this dish hearty and wholesome.
- Simple Prep with Big Impact — Minimal ingredients, maximum flavor — and it’s easy to customize your toppings while still highlighting the sweet potato’s natural goodness.
🧾 Ingredients
For the Sweet Potato Base:
- Sweet potatoes: Choose firm, unblemished sweet potatoes for the best texture.
- Extra-virgin olive oil: For brushing and frying, adds healthy fats and flavor.
- Sea salt: Enhances the natural sweetness of the sweet potatoes.
For the Basil-Pistachio Spread:
- Fresh basil leaves: Provides a fresh, aromatic flavor.
- Pistachios: Adds creaminess and a subtle nutty taste.
- Fresh lemon juice: Balances the richness with a touch of acidity.
- Sea salt: To taste, enhances all the flavors.
For the Halloumi Topping:
- Halloumi cheese: A firm, salty cheese that grills beautifully.
- Wild arugula: Adds a peppery bite and vibrant color.

🔪 Instructions
- Prepare the Sweet Potato Base: Preheat your oven to 400°F (200°C). Slice the sweet potatoes lengthwise into 1-inch thick slices. Brush both sides lightly with olive oil and season with a pinch of sea salt. Place directly on the oven rack and bake, turning once, until browned and tender, about 15–20 minutes. Remove from the oven and set aside to cool slightly.
- Make the Basil-Pistachio Spread: In a mini food processor, combine the basil leaves, pistachios, lemon juice, and sea salt. Pulse until just blended, adding olive oil as needed to achieve a spreadable consistency.
- Fry the Halloumi: Heat a thin layer of olive oil in a medium skillet over medium heat. Add the halloumi slices and cook until golden brown on both sides, about 1 minute per side. Remove from the skillet and slice if desired.
- Assemble the Toasts: Spread the basil-pistachio mixture evenly over the baked sweet potato slices. Top with arugula and grilled halloumi slices. Season with additional salt and pepper if desired, and garnish with extra chopped pistachios. Serve immediately.
🔄 Variations
- Sweet and Savory: Drizzle with honey for a delightful contrast to the salty halloumi.
- Pesto: Swap the basil-pistachio spread for a store-bought pesto for added convenience.
🥗 Serving Suggestions
- As a Main Dish: Serve with a side of mixed greens or a light soup for a complete meal.
- Brunch Option: Pair with a fresh fruit salad.
- Appetizer: Serve as a starter at your next gathering.
🌟 Final Thoughts
This halloumi toast offers a delightful combination of textures and flavors. The creamy, nutty spread complements the salty, firm halloumi, while the sweet potato base adds a natural sweetness and hearty texture. Whether you're looking for a quick lunch, a satisfying dinner, or a unique appetizer, this dish is sure to impress.
More Sweet Potato Recipes:

Sweet Potato Toast with Halloumi Cheese
Sweet potato toast slices topped with pesto and fried halloumi makes for a terrific lunch or fun and unexpected appetizer.
Ingredients
- 2 medium sweet potatoes; cut lengthwise into 1 inch thick slices
- 2 Tablespoons/30ml extra-virgin olive oil, plus more for brushing and frying
- ¼ cup fresh basil leaves, packed
- ¼ cup/28g raw pistachios, plus more serving
- ¼ teaspoon sea salt, plus more for baking
- 1 teaspoon/5ml fresh lemon juice
- 2 oz/57g wild arugula
- 4oz/113g halloumi cheese, sliced and pat dry
Instructions
- Preheat oven to 400 degrees F. Brush sweet potato slices on both sides very lightly with oil and season with a pinch of sea salt. Place directly on oven rack to bake, turning once until browned and tender, 15-20 minutes total. Remove from oven and set aside until cool enough to handle.
- In the meantime in a mini food processor purée olive oil and basil with pistachios, salt and lemon juice until just blended.
- In a large bowl toss the arugula with ½ the basil pistachio oil. Set aside.
- Heat a thin layer of olive oil in a medium skillet over medium heat. Add the slices of halloumi and cook until the cheese turns a light, golden-brown, (about 1 minute each side). (Slice diagonally to make triangles if desired.)
- Spread the remaining basil pistachio oil on the baked sweet potato slices and top with arugula and warm halloumi slices. Season with salt and pepper if desired and top with extra chopped pistachios. Serve immediately.
Notes
Variations
If serving as an appetizer you can also slice the sweet potato crosswise into bite-sized rounds instead of lengthwise.
Can I make this in a toaster?
While you can make sweet potato slices in a toaster oven I don't recommend it as it takes many rounds and often results in slices that are burnt on the outside and undercooked on the inside.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 301Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 22mgSodium: 364mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 9g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Iva@culinary postcards says
This is such an awesome idea! Creating new meals with merely changing shapes of known foods - love it!
Megan says
That looks so fresh and delicious! I love using sweet potatoes in lots of applications!
allie says
Sylvie - these toasts are amazing. I love the sweet potato paired with the halloumi and pesto. Such a treat!
Maria says
Literally my favorite cheese and vegetable! So awesome!
Heather Kinnaird says
wow, this sounds absolutely delicious, i need to try toasting my sweet potatoes
Kristen says
So genius! I do not even have words to express how excited I am to try this!! LOVE!~
Taste of France says
So sweet potatoes are the new kale and cauliflower? Maybe people will learn to eat them without marshmallows and brown sugar.
That's a great idea to use sliced sweet potato as the base for "tartines." Pretty, practical, nutritious.
Rosa says
They look so good! What a great idea and tasty combination.
Cheers,
Roaa