This hearty and satisfying Sweet Potato and Avocado Toast breakfast recipe will get your day off to a great start. Nutritious, and delicious, this will soon become a favorite recipe not only for breakfast but any time of the day. Makes a great snack!
A quick and easy recipe, it takes only about half an hour to make. Speed things up by roasting sweet potatoes ahead of time and keeping them on hand in the refrigerator until needed.
Another great breakfast recipe: Granola Yogurt Cups
Sweet Potato and Avocado Toast
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
PRO TIP: Roast a batch of sliced sweet potatoes ahead of time. Simply store the pre-cooked slices in the refrigerator in an airtight container, and then pop them under the broiler or in a toaster oven to warm through before serving.
Ingredients:
1-2 medium sweet potatoes, sliced ¼” thick (8 slices total)
2 T. extra virgin olive oil, divided
8 large eggs
2 ripe avocadoes
1 medium tomato, seeded and diced
½ c. fresh cilantro, chopped
3 T. fresh lime juice
1 t. red pepper flakes
Sea salt and black pepper, to taste
Optional: Smoked paprika, for garnish
Directions:
Preheat oven to 425°F and place a wire rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
While the oven is heating, mash the avocadoes in a medium bowl with a fork. Add tomatoes, cilantro, lime juice, and red pepper flakes. Season with salt and back pepper, to taste, and stir to combine. Set aside.
Arrange the sweet potato slices on the prepared wire rack and place them in the preheated oven for 15-20 minutes or until slices are fork tender, turning once halfway through cooking. Remove from oven and set aside.
While the sweet potato slices are cooking, heat half the olive oil in a large non-stick sauté pan over medium-low heat. Add 4 eggs and season with salt and black pepper, to taste.
Cover the pan and cook until the whites are set and the yolks are done to the desired consistency, around 3-5 minutes. Remove the lid and transfer the eggs to a plate and keep warm. Repeat with the remaining 4 eggs.
To serve, top each sweet potato slice with a spoonful of fresh guacamole and a warm sunny-side-up egg. Sprinkle with smoked paprika, if desired. Enjoy!
Sweet Potato and Avocado Toast
Ingredients
- 1-2 medium sweet potatoes sliced ¼” thick (8 slices total)
- 2 T. extra virgin olive oil divided
- 8 large eggs
- 2 ripe avocadoes
- 1 medium tomato seeded and diced
- ½ c. fresh cilantro chopped
- 3 T. fresh lime juice
- 1 t. red pepper flakes
- Sea salt and black pepper to taste
- Optional: Smoked paprika for garnish
Instructions
- Preheat oven to 425°F and place a wire rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
- While the oven is heating, mash the avocadoes in a medium bowl with a fork. Add tomatoes, cilantro, lime juice, and red pepper flakes. Season with salt and back pepper, to taste, and stir to combine. Set aside.
- Arrange the sweet potato slices on the prepared wire rack and place in the preheated oven for 15-20 minutes or until slices are fork tender, turning once halfway through cooking. Remove from oven and set aside.
- While the sweet potato slices are cooking, heat half the olive oil in a large non-stick sauté pan over medium-low heat. Add 4 eggs and season with salt and black pepper, to taste.
- Cover the pan and cook until the whites are set and the yolks are done to the desired consistency, around 3-5 minutes. Remove the lid and transfer the eggs to a plate and keep warm. Repeat with the remaining 4 eggs.
- To serve, top each sweet potato slice with a spoonful of fresh guacamole and a warm sunny-side-up egg. Sprinkle with smoked paprika, if desired. Enjoy!
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