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SWEET POTATO TOAST WITH MASHED AVOCADO AND FRIED my name is jenna, but you can call
me j.faye. i am a lover of food,
EGGS mountains, and sunshine. read
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NOVEMBER 1, 2016 BY JENNA

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I need to introduce you to the concept of sweet potato toast.

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This is not mashed sweet potatoes spread on toasted bread (though that would also be pretty
amazing). This is toasted slices of sweet potatoes that are topped with tasty things, hence “toast”.

It’s kind of amazing. If you are paleo/gluten-free/anti-bread/obsessed with sweet potatoes you can
have your “toast” and eat it too. Everybody wins.

I originally posted this recipe on Minneapolis Running back in July, but I decided to share it here with
you now. Especially because it’s fall. I don’t know about you, but all I want to eat this time of year is
sweet potatoes, winter squash, and brussels sprouts. So that’s what I do. It makes grocery shopping
really easy.

This combo is basically perfect for a cool fall morning breakfast… or lunch… or dinner.

There are two ways you can make sweet potato toast: oven and toaster.

For the oven method: Brush the sweet potato slices with coconut (or olive) oil and roast for about
15-17 minutes at 400 degrees, flipping once halfway through.
For the toaster method: Microwave the sweet potato slices for 30 seconds, then toast in the
toaster until they are toasted to your preference.

I do prefer the oven method, but the toaster method yields fine results with less time.

After the sweet potato slices are toasted it is time to top them with mashed avocado and fried eggs.
It’s like all the best things combined into one!

As amazing as avocado and eggs are, feel free to branch out on toppings. A few suggestions:

Almond butter, cinnamon, and banana

Turkey breast and cranberries
Shredded chicken, pesto, and tomatoes
Pulled pork and melted cheese
Goat cheese, honey, and walnuts

The sky’s the limit here, people.

Besides being extremely delicious these sweet potato toasts are also quite healthy. This recipe
features three whole, nutritious ingredients (along with a little bit of oil, salt, and pepper) that boast
the following:

Sweet potatoes: filled with vitamins A and C, fiber, beta-carotene, magnesium, potassium, and
fiber. They help control blood pressure, ward off cancer, and reduce inflammation.
Avocados: offer similar nutrients to sweet potatoes, along with omega-3 fatty acids. They help
decrease risk of heart disease and certain cancers, lower cholesterol, improve immune system, and
regulate blood pressure and blood sugar.
Eggs: a good source of protein and minerals that are difficult to find in other foods (choline,
selenium, and iodine). They help improve heart health, strengthen bones, and increase HDL (the
“good”) cholesterol.

Healthy, delicious, easy to make – what’s not to love here?!

Nothing. There is nothing not to love about sweet potato toast.

SW E E T POTATO TOAST W ITH MASH E D

AVOCAD O AND FR IE D E G G S

PREP TIME COOK TIME TOTAL TIME

PRINT
5 mins 17 mins 22 mins

Sweet potato toasts are kind of amazing. Top slices with

mashed avocado and fried eggs and you have a delicious,
healthy meal that you could have for breakfast, lunch, or
dinner!

Serves: 2 servings

INGREDIENTS

1 large sweet potato

1 tablespoon coconut oil, melted (or olive oil)
1 medium avocado
4 eggs
Salt & pepper, to taste

INSTRUCTIONS

1. Preheat your oven to 400 degrees.

2. Cut the sweet potato in ½-inch slices the long way. Depending on the size of your sweet potato
you should get about 4 good slices and 2 little ends.
3. Toast the sweet potatoes in the oven or toaster:
For the oven method: Brush the sweet potato slices with coconut (or olive) oil and roast for about
15-17 minutes at 400 degrees, flipping once halfway through.
For the toaster method: Microwave the sweet potato slices for 30 seconds, then toast in the
toaster until they are toasted to your preference.
4. Meanwhile, place a skillet on medium heat. Once hot spray with a little bit of oil and crack your
eggs into the skillet and sprinkle with a little bit of salt and pepper. Let cook for 2-3 minutes, then
cover the skillet and cook for another 2-3 minutes. Or just fry them up whatever method your
choose!
5. In a small bowl smash the avocado and add some salt and pepper.
6. Once the sweet potatoes are cooked, let them cool for a few minutes then top each slices with
some avocado and an egg. Feel free to add some sriracha and/or parmesan!

NOTES
Leftover sweet potato toast will hold in the refrigerator for a few days and can just be re-heated and
topped with fresh avocado and eggs (or whatever toppings you choose).

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FILED UNDER: RECIPE

TAGGED WITH: AVOCADO, BREAKFAST, DINNER, HEALTHY, RECIPE, SWEET POTATOES

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COMMENTS

Dori Duesterhoeft says

November 1, 2016 at 6:34 am

I think i’ll make this tonight!

Jenna says
November 2, 2016 at 8:09 pm

DO IT!!

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