Sweet potato avocado toast is the new avocado toast, especially for us paleo/AIP folks. I have tried to make sweet potato toast so many times with multiple failures. The potatoes either end up seemingly toasted but raw on the inside or burned but cooked on the inside.
Sweet Potato Avocado Toast
The key to making a good, fully cooked sweet potato toast is actually cooking the sweet potato slices before attempting to toast them. The easiest way to do this is to microwave the slices before toasting them in the oven or toaster oven (an actual toaster works as well).
Top the toast with your favorite guacamole recipe, Trader Joe's Everything But The Bagel seasoning and/or an egg.
What are your favorite sweet potato toast toppings?
Copyright secured by Digiprove © 2019 Jamie Horrigan
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 2 large sweet potatoes, sliced into thin 1/4" pieces
- 1 ripe Hass avocado
- 1 tsp lemon juice
- dash garlic powder
- dash sea salt
- dash pepper *omit if AIP
- 2-4 eggs *optional, omit if AIP
Ingredients
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Instructions
- Slice the sweet potatoes longitudinally into thin slices, about 1/4" thick
- Lay the slices out onto large plate and microwave 3-5 minutes on each side or until the potatoes are soft/fork tender
- Cook the sweet potato slices in the oven or toaster oven for 10-15 minutes on each side until golden brown. Broiling for the last 3-5 minutes helps
- While the sweet potatoes are toasting, make the guacamole. Mash the avocado with the lemon juice, garlic powder, sea salt and pepper (if using). Season to taste
- Once the sweet potatoes are done toasting, top with the guacamole and over easy/poached eggs if you choose
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