Sweet Potato Toasted: Three Ways

I first ran into this idea on the popular website Pinterest. My initial thought was, no way could toast be replaced by a slice of potato – that’s the basic concept behind Sweet Potato Toasted. The general public began raving about avocado toast about a year ago, and is still in love with it. By substituting a piece of toast for slices of sweet potato, you aren’t decreasing carbs (both provide complex carbohydrates and are good sources of fiber); rather, you are adding the benefits of vitamin-A and manganese. Sweet potatoes help keep your immune system running in top shape, and manganese promotes relaxation and stress-relief.

One of my most favorite flavor combinations is sweet potato and running egg yolks. For this recipe I did the toasted slices up three different ways – over easy egg & potato, avocado-potato toast, and fall fruit toast.

This recipe serves one; however, most of the ingredients are portioned small (half of this fruit, half of that vegetable). You could easily double the recipe for two people or make a large amount for a brunch event. I simply did not want leftovers and didn’t want to overeat on a large portion. Plus, you have the added bonus of a snack later (1/2 banana) and other ingredients to use at dinner (avocado, potato, etc.).

Sweet Potato Toasted: Three Ways

Total Time: 18 minutes

Prep time: 3 min

Cook time: 15 min

Yield: one serving

Level: Easy


1/2 large sweet potato, washed

1/2 avocado

pinch red pepper flakes

pinch paprika

dash lime juice

salt and pepper to taste

1 large, cage free egg

TBSP salsa or hot sauce

parsley to garnish

1/2 banana, large

1/2 small red apple

dash cinnamon

mini marshmallows


 Begin by washing one large sweet potato, pat dry. Cut the potato in half lengthwise. Starting from the middle working out, begin making slices about 1/4 inch thick. The potato I was working with resulting in 4 slices, and half left over.

Heat a medium skillet with olive oil spray. Cook the potatoes evenly on each side until they darken in color and are tender. About 7 minutes.

Meanwhile, mash together with a fork avocado, red pepper flakes, paprika, lime juice, and salt and pepper. When your potatoes are done cooking, pile the avocado up. Done!

Slice crosswise into 1 inch pieces. Cut an apple, just outside the core, almost in half. Cut the fruit into thin slices. You could also dice the apple if you want. When your potato is done cooking, transfer it to a plate. Place banana and the apple in the hot pan adding a little bit more olive oil or olive oil spray. Cook until the banana begins to caramelize on each side. About 2 minutes. I kept these fruit on their respective sides of the pan when cooking simply for presentation, but you could mix them together. When these are done, top a slice of sweet potato with the mixture. Top with marshmallows and cinnamon.

Either wipe down your pan carefully with a damp cloth, or grab a smaller skillet. Heat it over high heat, again adding olive oil spray. When the skillet is hot, crack an egg into it. When the edges begin to bubble, carefully flip it over, leaving the yolk whole. When the egg still jiggles in the pan, but has cooked through, remove it from the heat and onto a potato slice. Top with salsa or hot sauce. Garnish with parsley. Enjoy!

Calories: 293


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