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Our Savvy Lifestyle

Sweet Potato Avocado Toast

A great breakfast meal, if you are trying to stop eating bread, this sweet potato is a great replacement.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6 People
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Sweet Potatoes
  • 4-6 Avocado I used one Avocado per serving
  • 4-6 Boiled Eggs Peeled and Sliced in Half
  • 3-4 tbsp Olive Oil
  • Salt and Pepper To taste

Equipment

  • Oven Preheat to 400°F (200°C). Arrange slices on a baking sheet, lightly brush with olive oil (optional), and bake for 20-25 minutes, flipping halfway.
  • Air Fyer Set to 375°F (190°C) and air fry for 10-12 minutes, flipping halfway.
  • Toaster Place the slices in a toaster on high. Toast 2-3 times until soft in the center and slightly crispy on the edges.

Method
 

  1. Pre-Heat the oven to 400 Degree.
  2. Wash and dry a large sweet potato. Cut it into 1/4-inch thick slices lengthwise using a sharp knife or mandoline.
  3. Spray your baking sheets non-stick oil, and seasoned your sweet potato with olive oil, salt and black pepper.
  4. Arrange the sweet potatoes on the baking sweet, spacing a little bit from each other.
  5. Baked for 20-25 minutes and flip them half way through cooking.
  6. Once it's done baking removed them from the oven and start assembling your breakfast.
  7. Add your topping, serve and enjoy.

Notes

You can store this in the fridge for 5 days or you can store them in the freezer for 3 months.