Sweet Potato Avocado Toast Recipes
SWEET POTATO TOAST WITH AVOCADO AND SPROUTS
This healthy, crunchy take on the ever-popular avocado toast ups the game by swapping in sweet potato slices for bread.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 toasts
Number Of Ingredients 10
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.
- Divide the avocado slices among the toasts and sprinkle with a pinch of salt. Top with the radish slices, then sprinkle with the chives, Cotija cheese, red pepper flakes and alfalfa sprouts. Drizzle lightly with olive oil and the lime juice. Serve immediately.
Nutrition Facts : Calories 110, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 210 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 3 grams, Sugar 2 grams
SWEET POTATO AVOCADO TOAST
Steps:
- Slice the sweet potatoes lengthwise into 1/2-inch-thick slices. Place them in a large saute pan filled with water and add some salt. Cover and cook over low heat until the potatoes are slightly tender, then drain.
- Add a little bit of neutral oil to the dried pan over medium heat. Add the sweet potatoes back in and sear them on both sides. Season with salt and pepper and set aside.
- Remove the pits from the avocados and scoop the flesh into a bowl. Add olive oil, chopped cilantro, Aleppo pepper, lemon juice and some salt. Mix together until combined.
- Place the avocado mixture on top of the sweet potatoes.
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