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Sweet Potato Toast with Avocado and Egg Recipe

American · Main course · 35 min total

A healthy, gluten-free twist on avocado toast using roasted sweet potato slices as the base, topped with creamy avocado and a perfectly cooked egg.

Ingredients

• 1 large sweet potato (about 12 oz), scrubbed
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 ripe avocado
• 1 teaspoon lemon juice
• 2 large eggs
• 1 teaspoon butter or oil for frying eggs
• Optional toppings: red pepper flakes, everything bagel seasoning, fresh herbs

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice sweet potato lengthwise into 1/2-inch thick planks (about 4-5 inches long). You should get 4 slices; use the 2 widest for toast.
3. Place sweet potato slices on prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
4. Bake for 20-25 minutes, flipping halfway, until tender and lightly browned on edges.
5. While sweet potato bakes, halve avocado, remove pit, and scoop flesh into a bowl. Mash with a fork to desired consistency, then stir in lemon juice, salt, and pepper.
6. Fry eggs in a non-stick skillet over medium heat with butter or oil until whites are set but yolk is still runny (or to your preference). Season with salt and pepper.
7. To assemble: Spread mashed avocado on each sweet potato toast. Top with a fried egg. Sprinkle with optional toppings like red pepper flakes or everything bagel seasoning. Serve immediately.

Tips

• For extra crispiness, bake sweet potato slices a few minutes longer.
• If you prefer a firmer yolk, cook the egg over medium until yolk is set.
• Store leftover sweet potato slices in the fridge and reheat in a toaster or oven.

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