This recipe really couldn’t be more versatile … and it makes a satisfying breakfast or lunch.
It fits into a paleo/Whole30 diet as-is, but it can easily become vegan if you eliminate the fried egg. It’s also delicious on Ezekial bread instead of a sweet potato.
- 1 large sweet potato
- Cooking oil spray
- Salt, to taste
- ¼ to ½ avocado, mashed
- Fried egg
- ⅛ cup (6 g) cilantro, torn
- 1–2 radishes, thinly sliced
- Fresh ground pepper, to taste
- Preheat oven to 400ºF (200ºC). Slice sweet potatoes into ½-inch (1.25cm) slices, lengthwise.
- Line a baking sheet with parchment paper and place the potatoes on the sheet, spray with cooking spray (your choice of coconut, avocado or olive oil), and then sprinkle with salt.
- Bake for 10-15 minutes and flip them over, spray with oil and bake until they are brown and soft (about 10 minutes).
- While they’re baking, mash the avocado with salt until completely combined.
- Shortly before serving, fry the egg.
- To prepare, place the sweet potato toast slices on a plate and spread with the avocado. Top with salsa, radishes, cilantro and egg, and add salt & pepper to taste.
Also delicious on Ezekial (non-wheat) bread instead of a sweet potato.