Avocado Sweet Potato Toast

Who doesn’t love avocado toast? It’s a quick and filling fix for an anytime meal. But if you ever feel like changing things up a bit, there’s a different combo you could try. You get to keep the creamy goodness of your favorite avocado topping while swapping out your toasted bread for…sweet potato! It’s simple and it adds a touch of sweetness — as well as a different set of vitamins and minerals — to your default bread choice.

Here’s how to make the most delicious avocado sweet potato toast:

The “Bread” Prep

First, you’ll want to peel a large sweet potato and cut it length-wise into oblong slices. If you’re a fan of a softer texture, you can make your sweet potato discs a little thicker, just shy of an inch. The thinner you cut them, the crispier they’ll get. Another trick to getting crispier sweet potato is to ensure they are very dry and then to give them a very light dusting of cornstarch before roasting/toasting.

Once your oven is hot (450 F), give your sweet potato discs a sprinkle of olive oil, salt, and pepper, and then roast (or “toast”) them on a baking sheet for about 15 minutes, or until the surface starts browning and blistering.

Top It

While the toast is baking, it’s time to whip up your favorite avocado topping. Of course, you can start off with your classic guacamole by combining red onion, cilantro, lime juice, and jalapeño with your perfectly ripe avocado. Not perfectly ripe? If you want to ensure that you have a constant supply of ripe avocados, simply use one of our most popular hacks and put them in a brown paper bag with a banana. They’ll be ripe in no time!

If you want to up the ante and add some protein, make your topping by mashing up an avocado with some salt and chili flakes, and then top it off with an over-easy egg. The heat from the chile pairs well with the sweetness of your toast, while the gooey yolk adds that little indulgence.

Textural Variety

You can also add a variety of textures to your topping by keeping your avocado sliced. To avoid bruising your avocado, simply cut them in half length wise and then safely remove the pit with a spoon, as described here.

Once your avo is cleanly sliced, top it with a combination of radishes, crumbly cheese, chives, and chile pepper sprinkles. For a vegan spin, replace the crumbly cheese with some alfalfa sprouts and a dash of salt for a crunchy, silky, salty, and sweet combo atop toast that delivers the most!

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