Carol KicinskiAuthorCarol KicinskiCategory, Tags, , DifficultyBeginnerRating

Toast is out. These Gluten-Free Sweet Potato Avocado “Toasts” are in! This recipe is a grain-free and more nutrient-dense way to start the day!

Yields2 Servings

Sweet Potato "Toast"
 2 large round sweet potatoes
 fine sea salt
Avocado and Egg
 1 tbsp white vinegar
 2 large free-range Nature's Yoke eggs
 1 tsp avocado oil
 1 avocado
 ½ lime, juiced
 fine sea salt
 freshly ground black pepper
 2 sweet potato "toast"
 2 tbsp microgreens
 2 tbsp pumpkin seeds
 sriracha, optional

Sweet Potato "Toast"
1

Scrub the sweet potatoes but don’t peel them. Slice lengthwise into 1/3-inch planks.

2

Fill a deep skillet about two thirds full with water and salt it generously. Bring to a simmer. Add the sweet potato planks and simmer just until fork tender, about 5 minutes (check them often, you don’t want them to start falling apart).

3

Remove from the water and pat dry with paper towels. Can be made ahead and stored for up to a week in an airtight container.

Avocado and Egg
4

In a deep skillet, add about 11⁄2 - 2 inches of water and
the vinegar. Bring to a simmer. Crack the eggs into the
water and poach gently for 3 minutes or until the whites
are firm. Gently remove from the water with a slotted
spoon and place on paper towels to remove excess
water.

5

While the eggs are poaching, finish off the toasts. Heat
the avocado oil in a skillet over medium-high heat. Sprinkle the sweet potato toasts with a little salt and pepper. Place in the hot oil and cook for about 2 minutes per side or until nicely browned.

6

Smash the avocado with lime juice and a pinch of salt and pepper. Spread the avocado on the cooked sweet potato toasts. Top each with a poached egg. Top with microgreens and pumpkin seeds and a little Sriracha, if desired.

Ingredients

Sweet Potato "Toast"
 2 large round sweet potatoes
 fine sea salt
Avocado and Egg
 1 tbsp white vinegar
 2 large free-range Nature's Yoke eggs
 1 tsp avocado oil
 1 avocado
 ½ lime, juiced
 fine sea salt
 freshly ground black pepper
 2 sweet potato "toast"
 2 tbsp microgreens
 2 tbsp pumpkin seeds
 sriracha, optional

Directions

Sweet Potato "Toast"
1

Scrub the sweet potatoes but don’t peel them. Slice lengthwise into 1/3-inch planks.

2

Fill a deep skillet about two thirds full with water and salt it generously. Bring to a simmer. Add the sweet potato planks and simmer just until fork tender, about 5 minutes (check them often, you don’t want them to start falling apart).

3

Remove from the water and pat dry with paper towels. Can be made ahead and stored for up to a week in an airtight container.

Avocado and Egg
4

In a deep skillet, add about 11⁄2 - 2 inches of water and
the vinegar. Bring to a simmer. Crack the eggs into the
water and poach gently for 3 minutes or until the whites
are firm. Gently remove from the water with a slotted
spoon and place on paper towels to remove excess
water.

5

While the eggs are poaching, finish off the toasts. Heat
the avocado oil in a skillet over medium-high heat. Sprinkle the sweet potato toasts with a little salt and pepper. Place in the hot oil and cook for about 2 minutes per side or until nicely browned.

6

Smash the avocado with lime juice and a pinch of salt and pepper. Spread the avocado on the cooked sweet potato toasts. Top each with a poached egg. Top with microgreens and pumpkin seeds and a little Sriracha, if desired.

Gluten-Free Sweet Potato Avocado “Toasts”