Description
Elevate your breakfast with this nutrient-dense, grain-free toast alternative. By roasting uniform slices of sweet potato until they achieve a crisp exterior and fork-tender interior, you create the perfect sturdy base for creamy, heart-healthy mashed avocado. This plant-based, wholesome meal offers sustained energy and a satisfying crunch that makes it feel indulgent while remaining completely healthy and free of refined grains.
Ingredients
1 large sweet potato
1 ripe avocado
2 tbsp avocado oil
2 tsp extra virgin olive oil
Flaky salt to taste
Optional toppings: chili crisp, hemp seeds
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Wash the sweet potato thoroughly and dry well.
Slice the sweet potato lengthwise into even quarter-inch thick segments.
Heat the avocado oil on a baking sheet in the oven for two minutes until it shimmers.
Place sweet potato slices on the hot baking sheet in a single layer.
Roast for 15 to 20 minutes, flipping once, until edges are golden brown.
Remove from oven and let cool slightly.
Top with mashed avocado, a drizzle of olive oil, and flaky salt before serving.
Notes
Choose sweet potatoes with a uniform diameter for even slices. Ensure the slices are consistent in thickness so they cook at the same rate. Store leftover roasted sweet potato slices in the refrigerator for up to 3 days and reheat in a toaster oven for best results.
- Prep Time: 10
- Cook Time: 20
- Category: Gluten-Free Recipes
- Method: Roasting
- Cuisine: Modern Healthy
Nutrition
- Serving Size: 1 large sweet potato toast slice
- Calories: 240
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg