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Sweet Potato Breakfast Sandwich Recipe

American · Main course · 35 min total

A hearty and healthy breakfast sandwich featuring roasted sweet potato slices as the 'bread', layered with scrambled eggs, avocado, and a drizzle of sriracha mayo.

Ingredients

• 1 large sweet potato (about 12 oz), sliced into 1/4-inch rounds
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 large eggs
• 1 tbsp butter
• 1/2 avocado, sliced
• 2 tbsp mayonnaise
• 1 tsp sriracha (or to taste)
• Optional: handful of baby spinach or arugula

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potato slices with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
2. While sweet potatoes roast, make sriracha mayo: mix mayonnaise and sriracha in a small bowl.
3. In a nonstick skillet over medium heat, melt butter. Crack eggs into the skillet and scramble to your desired doneness. Season with salt and pepper.
4. To assemble: Place 4-5 sweet potato rounds on a plate (for the bottom of two sandwiches). Divide scrambled eggs evenly over the rounds. Top with avocado slices and a drizzle of sriracha mayo. Add spinach if using. Place remaining sweet potato rounds on top to form sandwiches.
5. Serve immediately.

Tips

• For a crispier texture, you can pan-fry the sweet potato slices instead of roasting.
• Make it vegan by using tofu scramble and vegan mayo.
• Store leftover roasted sweet potato slices in the fridge for up to 3 days; reheat in a toaster oven.

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