I need to introduce you to the concept of sweet potato toast.
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.
- 1 large sweet potato
- 1 tablespoon coconut oil, melted (or olive oil)
- 1 medium avocado
- 4 eggs
- Salt & pepper, to taste
- Preheat your oven to 400 degrees.
- 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.
- 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. - 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!
- In a small bowl smash the avocado and add some salt and pepper.
- 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!
