Sweet Potato Toast
If you love avocado toast, this Fall twist is for you! Super simple yet nourishing & delicious for a weekend brunch in the fall or a snack any time of day!
Professional tip:
Prep the sweet potato toasts ahead of time and store in the fridge for up to 5 days in an air tight container. Reheat in the oven or microwave any time you want!
Ingredients:
1 sweet potato (or more to prep for the week)
Olive Oil, to coat
Salt & Black Pepper, to taste
Garlic Powder (optional)
Suggested Toppings:
½ Avocado with 2 eggs over medium
Everything Seasoning (optional)
Green Pepper Tabasco (optional)
OR
¼ c Nut butter & cinnamon
Directions:
Preheat the oven to 400 degrees F.
Slice sweet potatoes lengthwise, about ½ inch thick and toss them with enough olive oil to coat. Season with garlic powder, salt and black pepper.
Bake toasts for about 20 minutes or until they are cooked all the way through and slightly crispy.
Meanwhile, prep your toppings. I enjoy any sort of avocado toast. Once, the sweet potatoes are done, slice a salted avocado on top and add two eggs over-medium. Garnish with everything seasoning and Green Pepper Tabasco. Salt, to taste.
If preparing ahead of time, you can bake toasts as directed above & store in your refrigerator for up to 5 days. You can eat cold or reheat in the oven.
