We're taking your traditional avocado toast and swapping the bread out for gluten free, flavorful, nutrient-rich roasted sweet potato slices. Perfect any time of day, with any toppings, and cut to any size!
When I was younger, I ate a sweet potato every. single. day.
Now, the intricacies and implications of my disordered eating aside, there were much worse things! I was ingesting a phenomenal amount of fiber, Vitamins A and C, and had a natural orange-y glow that made me fit in on the Jersey Shore, where my family's beach house is! It was all perfect.
However, somewhere between being endlessly ridiculed for eating a whole sweet potato like an apple (LET ME LIVE) and the fact that you have to put thought and preparation into the consumption of a sweet potato (have you ever tried to eat one raw? because I... haven't... of course...), this trend fell off. And what happened?
- I lost my natural orange glow and the New Jerseyans shunned me
- My Vitamin A stores depleted
- I was EATING MORE, but still HUNGRIER
Luckily, the sweet potato has come back with a vengeance. Between swoodle salads + my recent favorite healthy Mexican breakfast that I'll be sharing with you next week, I can't get enough of the spuds!
I was thus thrilled when my Instagram feed started to fill up with Sweet Potato Toast. UM WHAT HELLO YES THERE IS A GOD. I rushed across the street to Safeway, ignored the aluminum foil aisle entirely (again) (I'm starting to run out of parchment paper) (please send help), and grabbed a couple sweet potatoes and an avocado. It was time to par-tayyyyy!
Smashed Avocado Sweet Potato Toast
To make 2 servings of toast, you will need:
- 2 medium sweet potatoes
- 1 avocado, ripe
- 1 T olive oil
- Juice of 1/2 lime
- Salt & pepper, to taste
Okay, guys - I feel like a fraud even calling this a recipe, because it's more like a method, but this is MY blog and I call the shots so recipe it is!
Preheat your oven to 400F and line 2 rimmed baking sheets with aluminum foil (I used parchment paper because, despite the fact that I live directly across from a Safeway and visit there most days of the week, I have yet to care enough to buy foil).
Wash your sweet potatoes, wrap each in a damp paper towel, and microwave them for 1 minute. This will soften them slightly and make them easier to cut.
Unwrap the sweet potatoes and cut them lengthwise (I also cut one width-wise to make little mini toasts). Line them up on the foil-lined baking sheets, brush with oil, and pop in the oven for 30 minutes. The finished sweet potatoes should be fork-tender.
In a small bowl, mash the flesh of the avocado with the lime juice, salt, and pepper. Spread over your sweet potato slices and serve!
I happened to have some ~fire~ cilantro jalapeno hummus on hand (Trader Joe's, represent!), so I opted to top one of my toast slices with the hummus, some pieces of asparagus I rescued from Chinese takeout on its last leg, and a sprinkle of pepper. Then, devour!
The intersection of happy and healthy <-- name that commercial!