Name: Sweet Potato and Avocado No-Bread Toast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1-2 medium sweet potatoes, sliced ¼” thick (8 slices total); 2 T. extra virgin olive oil, divided; 8 large eggs; 2 ripe avocadoes; 1 medium tomato, seeded and diced; ½ c. fresh cilantro, chopped; 3 T. fresh lime juice; 1 t. red pepper flakes; Sea salt and black pepper, to taste; Optional: Smoked paprika, for garnish

Make a simple and delicious no-bread toast recipe with this sweet potato and avocado toast breakfast dish

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Mention toast and my brain goes to bread. You too? And while that’s the classic with the many variations of bread involved, it isn’t the only way to make a tasty breakfast dish that looks a bit sandwich-ish. This is a no-bread recipe that creates colourful and nutritious Sweet Potato and Avocado Toast – let’s see how.

What’s sweet potato toast?

At first mention of sweet potato ‘toasts’ I had a vision of squished potato made into a bread shape. But the reality is much easier and a lot more sensible (no surprise there).

In fact, it is made with thin, large slices of sweet potato that can be toasted just like a slice of bread. The idea to go to slices thick enough to hold together but thin enough to warm through. About ½ an inch seems to be a good one to try. You might also want to cut off the ends to make them straight and not shaped.

Can you toast sweet potato slices?

Now you can slice up some sweet potato and pop it straight in the toaster. Five or six times later, it might be cooked enough to eat. The trick to toasting sweet potato is to oven cook it first before you then try toasting it.

Or you can skip the toaster altogether and think of the dish as a bit like a toasted sandwich – all done in the oven or pan like a grilled cheese. Leave the toaster to rest for another day.

More sweet potato recipe ideas…

For more breakfast ideas that use sweet potato in clever ways, check out this Sweet Potato and Gouda Cheese Breakfast Casserole. Or for a more traditional sweet potato recipe, make a 5 Ingredient Turkey and Sweet Potato Skillet for dinner.

What you need to make sweet potato and avocado toast

1-2 medium sweet potatoes, sliced ¼” thick (8 slices total)
2 T. extra virgin olive oil, divided
8 large eggs
2 ripe avocadoes
1 medium tomato, seeded and diced
½ c. fresh cilantro, chopped
3 T. fresh lime juice
1 t. red pepper flakes
Sea salt and black pepper, to taste
Optional: Smoked paprika, for garnish

Kitchen equipment

Large baking sheet with wire rack
Medium glass bowl
Non-stick sauté pan

How to make the recipe

STEP 1: Preheat oven to 425°F and place a wire rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.

STEP 2: While the oven is heating, mash the avocadoes in a medium bowl with a fork. Add tomatoes, cilantro, lime juice, and red pepper flakes. Season with salt and black pepper, to taste, and stir to combine. Set aside.

STEP 3: Arrange the sweet potato slices on the prepared wire rack and place in the pre-heated oven for 15-20 minutes or until slices are fork tender, turning once halfway through cooking. Remove from oven and set aside.

STEP 4: While the sweet potato slices are cooking, heat half the olive oil in a large non-stick sauté pan over medium-low heat. Add 4 eggs and season with salt and black pepper, to taste.

STEP 5: Cover pan and cook until the whites are set and the yolks are done to the desired consistency, around 3-5 minutes. Remove lid and transfer eggs to a plate and keep warm. Repeat with the remaining 4 eggs.

STEP 6: To serve, top each sweet potato slice with a spoonful of fresh guacamole and a warm sunny-side-up egg. Sprinkle with smoked paprika, if desired.

Storing the recipe

Freezing the recipe – this recipe is best eaten fresh. But you can do a little meal prep by slicing the sweet potato to the ideal size and shape then freezing it until you are ready to make it. Or make up a batch, cook some and freeze some.

To freeze it, pop the slices on a parchment lined baking tray until frozen then pop them in airtight bags until needed. Lift out to defrost overnight then follow the recipe.

Recipe tips

If you want to cut down the cooking time on the recipe, you can pre-cook the sweet potato. Pop them in the fridge in an airtight container until you are ready to make up the recipe then warm them in the broiler or toaster before carrying on.

There are loads of different variations of toppings you can add to this baked sweet potato recipe. A few ideas in place of the avocado include:

Hummus and cucumber
Ricotta and honey
Peanut butter and bananas
Sliced tomatoes and red onion

Get creative and see what you can make with the basic recipe!

Yield: 4 portions