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–+ servings
Slices of baked sweet potato topped with avocado and microgreens on a white plate with a blue tablecloth
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4.94 from 16 votes

Sweet Potato Avocado Toast

Crispy sweet potato slices topped with creamy avocado for a delicious, nutritious and healthy breakfast, lunch or snack!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast/Brunch, Snack
Cuisine: American
Servings: 2
Calories: 310kcal
Author: Jessica

Ingredients

  • 1 large sweet potato
  • 1 Avocado
  • 2 tablespoons Avocado oil or vegetable or canola oil
  • 2 teaspoons Olive Oil
  • Flaky Salt to taste
  • Microgreens, everything but the bagel seasoning, chili crisp or other preferred toppings

Instructions

  • Preheat oven to 400 degrees
  • Carefully slice sweet potatoes lengthwise into ⅓ inch slices
  • Heat 1-2 tbsp avocado oil or other neutral oil on a baking sheet in the oven for about 2 minutes until very hot.
  • Carefully remove baking sheet from the oven and place sweet potato slices down in a single layer on the hot oil.
  • Return sweet potato slices to the oven and bake for 15-20 minutes, flipping halfway through until crisp on the outside and fork tender on the inside.
  • Let sweet potato slices cool slightly then top with avocado, microgreens, a drizzle of olive oil and flaky salt. Or any toppings you like. Serve immediately.
  • Store cooked, un-topped sweet potato slices in an airtight container in the refrigerator. Reheat in the toaster oven or on a baking sheet in the oven.

Notes

Have fun with the toppings! You can experiment with both sweet and savory.

Nutrition

Calories: 310kcal | Carbohydrates: 34g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 94mg | Potassium: 573mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24118IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg