Sweet Potato Toast With Avocado And Sprouts Recipes

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SWEET POTATO AVOCADO TOAST



Sweet Potato Avocado Toast image

Provided by Marc Murphy

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 8

3 medium sweet potatoes
Salt and pepper
Neutral oil, for cooking
3 ripe avocados
1/2 cup olive oil
1/4 cup chopped fresh cilantro
2 teaspoons Aleppo pepper
Juice of 1 lemon

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.

SWEET POTATO AVOCADO TOAST RECIPE BY TASTY



Sweet Potato Avocado Toast Recipe by Tasty image

Here's what you need: large sweet potato, large avocado, garlics, cherry tomato, bacon, feta cheese

Provided by Crystal Hatch

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 6

1 large sweet potato
1 large avocado
2 garlics, minced
¾ cup cherry tomato
bacon, crumbled, for garnish
feta cheese, crumbled, for garnish

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!

SWEET-POTATO TOAST 4 WAYS



Sweet-Potato Toast 4 Ways image

Swap toast for taters! Go gluten-free with roasted slices of sweet potato you can make ahead and reheat in the toaster oven. These toasts are nutrient-dense and you can make them even healthier with one of our sweet or savory toppings, all are packed with protein and beneficial fats.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h5m

Number Of Ingredients 7

2 sweet potatoes, scrubbed and sliced into 1/2-inch-thick planks
1 tablespoon extra-virgin olive oil
Kosher salt
Sliced hard-cooked egg and chopped sauteed greens
Sliced avocado and cocktail tomatoes, toasted sesame seeds, and lemon wedges
Nut butter, berries, sliced mango, and toasted unsweetened shredded coconut
Hummus, sliced cucumber and radishes, and sunflower sprouts

Steps:

  • Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.

SWEET POTATO AND AVOCADO SANDWICH



Sweet Potato and Avocado Sandwich image

A surprising but delightful flavor combination - try it! As with most sandwiches, it's wide open for interpretation; this is the way we like it. I hope you do too! (Baking time is not included in prep time.)

Provided by Linorama

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons honey mustard
1 tablespoon mayonnaise
1/4 teaspoon poppy seed (optional)
4 slices whole wheat bread
1 sweet potato, baked, cooled, peeled, and thickly sliced
1/4 small red onion, thinly sliced
1/2 avocado, sliced
1 small tomatoes, sliced
1/2 cup alfalfa sprout

Steps:

  • Combine honey mustard, mayo and poppy seeds; spread onto all bread slices.
  • Top 2 pieces of bread with sweet potato, red onion, avocado, tomato and alfalfa sprouts; top with remaining bread.
  • Secure each sandwich with 2 wooden picks and cut in half to serve.

Nutrition Facts : Calories 347.9, Fat 13.4, SaturatedFat 2, Cholesterol 1.9, Sodium 494, Carbohydrate 49.4, Fiber 10.1, Sugar 11, Protein 10.3

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