SWEET POTATO AVOCADO TOAST
Start your morning routine the right way with our Sweet Potato Avocado Toast. This delicious recipe combines the natural sweetness of roasted sweet potato slices with the creamy richness of ¡Yo Quiero! Mashed Avocado. The addition of soft-boiled eggs, vibrant spinach, crumbled feta, and a hint of red pepper flakes creates a harmonious blend of flavors and textures. It’s a delightful, nutrient-packed way to start your day or enjoy a satisfying snack.
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 15 MIN
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SWEET POTATO AVOCADO TOAST
Start your morning routine the right way with our Sweet Potato Avocado Toast. This delicious recipe combines the natural sweetness of roasted sweet potato slices with the creamy richness of ¡Yo Quiero! Mashed Avocado. The addition of soft-boiled eggs, vibrant spinach, crumbled feta, and a hint of red pepper flakes creates a harmonious blend of flavors and textures. It’s a delightful, nutrient-packed way to start your day or enjoy a satisfying snack.
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 15 MIN
INGREDIENTS
1 large sweet potato
1 package of ¡Yo Quiero! Mashed Avocado
1 soft-boiled egg
2 tablespoons avocado oil (or vegetable/canola oil)
2 teaspoons olive oil
Flaky salt to taste
Microgreens, everything but the bagel seasoning, chili crisp, or other preferred toppings
DIRECTIONS
- Preheat your oven to 400 degrees Fahrenheit.
- Carefully slice the sweet potato lengthwise into ⅓-inch thick slices.
- Heat 1-2 tablespoons of avocado oil (or your preferred neutral oil) on a baking sheet in the oven for about 2 minutes until it’s very hot.
- Carefully remove the baking sheet from the oven and place the sweet potato slices down in a single layer on the hot oil.
- Return the sweet potato slices to the oven and bake for 15-20 minutes, flipping them halfway through, until they’re crisp on the outside and fork-tender on the inside.
- Let the sweet potato slices cool slightly, then top each slice with a generous spoonful of ¡Yo Quiero! Mashed Avocado.
- Place a portion of spinach on top of the avocado, and then add crumbled feta for a creamy, tangy touch.
- Finish by sprinkling red pepper flakes for a subtle kick and extra flavor.
- Drizzle each toast with a bit of olive oil, and season with flaky salt to your liking.
- To add an extra layer of texture and flavor, consider garnishing with microgreens and a dash of everything but the bagel seasoning or chili crisp.
- Serve your Sweet Potato Avocado Toast immediately for a wholesome, savory, and satisfying meal that’s perfect for breakfast, brunch, or any time of the day.
INGREDIENTS
1 large sweet potato
1 package of ¡Yo Quiero! Mashed Avocado
1 soft-boiled egg
2 tablespoons avocado oil (or vegetable/canola oil)
2 teaspoons olive oil
Flaky salt to taste
Microgreens, everything but the bagel seasoning, chili crisp, or other preferred toppings
DIRECTIONS
- Preheat your oven to 400 degrees Fahrenheit.
- Carefully slice the sweet potato lengthwise into ⅓-inch thick slices.
- Heat 1-2 tablespoons of avocado oil (or your preferred neutral oil) on a baking sheet in the oven for about 2 minutes until it’s very hot.
- Carefully remove the baking sheet from the oven and place the sweet potato slices down in a single layer on the hot oil.
- Return the sweet potato slices to the oven and bake for 15-20 minutes, flipping them halfway through, until they’re crisp on the outside and fork-tender on the inside.
- Let the sweet potato slices cool slightly, then top each slice with a generous spoonful of ¡Yo Quiero! Mashed Avocado.
- Place a portion of spinach on top of the avocado, and then add crumbled feta for a creamy, tangy touch.
- Finish by sprinkling red pepper flakes for a subtle kick and extra flavor.
- Drizzle each toast with a bit of olive oil, and season with flaky salt to your liking.
- To add an extra layer of texture and flavor, consider garnishing with microgreens and a dash of everything but the bagel seasoning or chili crisp.
- Serve your Sweet Potato Avocado Toast immediately for a wholesome, savory, and satisfying meal that’s perfect for breakfast, brunch, or any time of the day.
INGREDIENTS
1 large sweet potato
1 package of ¡Yo Quiero! Mashed Avocado
1 soft-boiled egg
2 tablespoons avocado oil (or vegetable/canola oil)
2 teaspoons olive oil
Flaky salt to taste
Microgreens, everything but the bagel seasoning, chili crisp, or other preferred toppings
DIRECTIONS
- Preheat your oven to 400 degrees Fahrenheit.
- Carefully slice the sweet potato lengthwise into ⅓-inch thick slices.
- Heat 1-2 tablespoons of avocado oil (or your preferred neutral oil) on a baking sheet in the oven for about 2 minutes until it’s very hot.
- Carefully remove the baking sheet from the oven and place the sweet potato slices down in a single layer on the hot oil.
- Return the sweet potato slices to the oven and bake for 15-20 minutes, flipping them halfway through, until they’re crisp on the outside and fork-tender on the inside.
- Let the sweet potato slices cool slightly, then top each slice with a generous spoonful of ¡Yo Quiero! Mashed Avocado.
- Place a portion of spinach on top of the avocado, and then add crumbled feta for a creamy, tangy touch.
- Finish by sprinkling red pepper flakes for a subtle kick and extra flavor.
- Drizzle each toast with a bit of olive oil, and season with flaky salt to your liking.
- To add an extra layer of texture and flavor, consider garnishing with microgreens and a dash of everything but the bagel seasoning or chili crisp.
- Serve your Sweet Potato Avocado Toast immediately for a wholesome, savory, and satisfying meal that’s perfect for breakfast, brunch, or any time of the day.
