I love avocado toast. A lot. I love breakfast sandwiches served open-faced on a delicious slice of bread. My body, however, doesn’t particularly love bread as much as my mouth does. I have tried different gluten free breads here and there, some of them are great compromises, some of them aren’t. BUT – sweet potato?? I think so.
Sweet potatos are one of my favorite foods. Although I’ve significantly decreased my sweet potato consumption from once/day to a few times a month, I’m still a sucker for roasted sweet potatoes. This time, I decided to make 1/4 inch thick slices for a few different varieties of sweet potato toast!
You can literally top these suckers with anything you like, these are just what I happened to make today. 🙂
1-2 Large Sweet Potatoes – 1/4in thick, sliced lengthways
3tbsp Avocado Oil
1tsp Sea salt
1 Avocado mashed or sliced
Cream cheese spread – I like to use Kite Hill’s Plain almond “cream cheese”
Hemp seeds, chia seeds, flax seeds, or sesame seeds – the choice is yours!
Bacon, eggs, greens – again, choose your own adventure!
Preheat your oven to 375. Brush avocado oil on either side of the sliced potatos and place them on a baking sheet evenly spaced apart, sprinkling the top with a little salt. Bake for 6-8 min before flipping the potato slices over, while they continue to bake for another 6-8 min. You can flip them a few times if you need to, pulling them out when they’re just starting to get some nice brown colored spots on the top.
Once the potatos are done cooking, you can begin to assemble your toast! Today I mad three different slices. One had mashed avocado, hemp seeds, baby kale, and bacon. Another had almond cream cheese, cinnamon, black sesame seeds, and a little drizzle of local honey. The third one was a classic bacon, fried egg, and kale. Other good toppings could be sliced tomato, strawberry, goat cheese, radishes, or bell peppers. Have fun with it!