Bacon Eggs Sweet Potato Toast Recipe By Tasty

Steps:

• Preheat the oven to 450 degrees F.
• Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
• Meanwhile, heat a medium nonstick skillet over medium heat. Cook the bacon, stirring occasionally, until crisp and browned, 8 minutes. Remove to a paper towel. Reserve the pan, and discard all but 1 tablespoon of the bacon fat.
• Sprinkle the eggs with 1/4 teaspoon salt. Add the eggs to the pan, then immediately lower the heat and cook, stirring once and swirling the pan to cover with the egg. Let cook untouched, 1 minute, then lightly lift the eggs and swirl uncooked egg around the pan and let cook, 1 minute more. Sprinkle the cheese over the eggs, then cover and cook until the eggs are just set and cheese is melted, 30 seconds to 1 minute. Sprinkle the bacon on top of the cheese. Transfer the eggs to a cutting board and cut into 6 pieces. Divide the eggs among the toasts and top with a couple grinds of pepper. Serve immediately.

Steps:

• Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
• Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
• Remove from toaster and let cool enough to handle.
• Scramble eggs with salt and pepper.
• Place two slices of cooked bacon on the sweet potato toast. Top with scrambled eggs.
• Garnish with green onion.
• Enjoy!

Steps:

• Preheat the oven to 425°F (220°C).
• Using a mandolin, slice the sweet potatoes lengthwise into about 3-millimeter thick slices.
• In a large bowl, combine the sliced sweet potatoes, oil, 1 teaspoon of salt, and 1 teaspoon pepper. Toss until well coated.
• Lay out sweet potato slices on a baking sheet and bake for 10 minutes, until the edges start to crisp.
• In a large bowl, combine the eggs, tomatoes, green onions, bell pepper, garlic powder, remaining teaspoon of salt, remaining teaspoon of pepper, and the milk. Whisk well.
• Remove sweet potatoes from the oven and reduce the oven temperature to 400°F (200°C) .
• Grease a 9 x 5-inch (23 x 13 cm) loaf pan. Line the sides and base of the pan with sweet potato slices, overlapping slightly.
• Layer half of the ham slices over the sweet potato, then add the spinach, another layer of sweet potato, the egg mixture, the rest of the ham, and the rest of the sweet potato slices.
• Fold the outside sweet potato slices over the loaf.
• Bake for 30 minutes.
• Invert the loaf onto a serving plate, then slice and serve.
• Enjoy!

Steps:

• Slice sweet potato lengthwise into ¼-inch (6 mm) thick slices.
• Place slices in toaster on high for about 5 minutes, or until cooked through. (You may need to toast them several times depending on the strength your toaster settings)
• While the sweet potato is toasting, mash the avocado in a bowl. Add garlic and tomatoes. Stir to combine.
• Top your sweet potato toasts with the mashed avocado mixture and garnish with crumbled bacon and feta.
• Serve immediately.
• Enjoy!

Steps:

• Cut the sweet potato lengthwise into slices, about ¼ inch (6 mm) thick.
• Place the slices in the toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast again. Depending on the strength of your toaster and your preferences, you may need to toast once more. Remove the slices from the toaster and let cool enough to handle.
• Mash the avocado. Add salt and pepper to taste and mix until well-combined.
• Spread the mashed avocado evenly across the sweet potato toast and top with corn salsa. Drizzle with hot sauce.
• Enjoy!

Steps:

• Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
• Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
• Remove from toaster and let cool enough to handle.
• Heat refried black beans.
• Spread the beans evenly across sweet potato toast, followed by the salsa.
• Top with a fried egg. Garnish with cilantro.
• Enjoy!

Steps:

• Preheat oven to 375°. Scrub sweet potatoes; pierce each several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, 1 to 1-1/4 hours. Cool slightly., Cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving thin shells. In a large bowl, mash pulp with butter, salt and pepper; stir in cheese and bacon. Spoon into potato shells., Return to pan. Bake until heated through, 15-20 minutes.