Sweet Potato Avocado Toast

This recipe is my go to on nights when I’m not really sure what I want and just want to make something without having to go out to the grocery store. That being said this turns out a little different every time I make it depending on what ingredients I have on hand. Pretty much the only ingredients you have to have for this is sweet potatoes and avocados which I typically always keep stocked at my house.

This recipe is kind of a hybrid of avocado toast. I personally love avocado toast but being gluten free it makes eating my beloved avocado toast a little difficult so I decided to give up on trying gluten free bread options, which tend to always be a little lack luster, and instead go rogue and use sweet potatoes as my bread. Wild I know!

The great thing about this recipe is that it’s pretty much as time consuming and complicated as you make it. The recipe I’m posting today has quite a few goodies on it so it takes a little bit longer to make but, if your in a rush, it will still be good if you only use sweet potatoes and avocado.

First your going to prep your veggies. Slice your mushrooms pretty thin and slice your onion into strings. Then set those aside to be sautéed. Next your going to want to wash your sweet potatoes really well. I prefer to leave the skin on them I think it makes them hold up better and gives you some added fiber but, if you are anti-potato skin, nows the time to peel them. Slice your sweet potato long ways so that you will have a larger base for toppings. Slice them about a 1/2 inch thick. Next cut some cherry tomatoes in half so they will be ready to go.

Begin sautéing your mushrooms and onions in some olive oil and, if you want to really enhance the flavor, add some beef broth, balsamic, and pepper. While those are sautéing go ahead and start cooking your sweet potato slices. I’ve found the easiest way to toast your sweet potatoes is in a toaster oven however, if you do not have a toaster oven, I have also used a regular counter top toaster. It worked but took more time and effort. For the toaster oven I typically set mine to toast for about 7 minutes and then check back after that to flip them and determine how much longer they need to toast. Typically, at LEAST 7 more minutes. You want your sweet potatoes to get soft all the way through and crispy on the edges. By now your mushrooms and onions are probably done sautéing so set those aside for later.

While your sweet potatoes are toasting, start getting your avocado ready. Rather than just doing plain avocado on top of my toast I like to do more of a guacamole like spread on top. I think it really enhances the flavor. Slice the avocados removing the seed and skin and mash them up. If you are just making them for yourself, you should only need one. If you’re making them for a group, do however many you want. Once they are all mashed, add lime juice from half a lime, cumin, and a little salt. Then mix that well.

Once your sweet potatoes are cooked and you have all of your other ingredients prepped to be assembled, you can start cooking the eggs. This part again allows for some variation. My favorite is over easy because I love to have a runny yolk with this dish but cook your eggs how you like them.

Time to assemble, I spread the avocado mixture on top of the slice of sweet potato then put the mushrooms onions and tomatoes on top of that. Next the delicious egg goes on top. I usually like to drizzle a little balsamic on top for a last-minute flavor boost. I eat mine immediately after preparing because it is best served warm.

Ingredients:

(for a single person serving) can be easily modified to increase serving size.

1 large sweet potato

1 avocado

1/4 of an onion

4 mushrooms

4 cherry tomatoes

olive oil

1 lime

cumin

salt

pepper

optional: balsamic vinegar and beef broth.