[Foodie Friday Recipe] Sweet Potato and Avocado Breakfast “Toast”

This hearty, healthy, and satisfying sweet potato & avocado “toast” recipe will get your day off to a great start!

As the New Year begins, many of us are setting intentions to nourish our bodies with foods that feel just as good as they taste. Healthy eating doesn’t have to mean boring or complicated—and this Sweet Potato and Avocado Breakfast “Toast” is a perfect example of how simple, whole ingredients can support your health goals while still feeling indulgent and satisfying!

This nutrient-dense breakfast swaps traditional bread for naturally sweet, fiber-rich sweet potatoes and layers them with heart-healthy fats from avocado and protein-packed eggs to keep you energized and full well into the morning. It’s colorful, comforting, and full of flavors that make mindful eating something to look forward to! (Plus, it’s gluten-free, so if you love avocado toast but can’t stomach gluten, this one’s for you.)

Whether you’re easing into cleaner eating habits or looking for a fresh, wholesome way to start your day, this recipe fits beautifully into a balanced, health-focused lifestyle—especially during the New Year reset.

Although it can be prepared in 30 minutes, you can save even more time on busy weekday mornings by roasting a large batch of sliced sweet potatoes ahead of time. Simply store the pre-cooked slices in the refrigerator in an airtight container, and then pop them under the broiler or in a toaster oven to warm through before serving.

Sweet Potato and Avocado Breakfast “Toast”

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients:

• 1-2 medium sweet potatoes, sliced ¼” thick (8 slices total)
• 2 TB. extra virgin olive oil, divided
• 8 large eggs (preferably pasture-raised)
• 2 ripe avocados
• 1 medium tomato, seeded and diced
• ½ c. fresh cilantro, chopped
• 3 TB. fresh lime juice
• 1 tsp. red pepper flakes
• Sea salt and black pepper, to taste
• Optional: Smoked paprika, for garnish

Directions:

1. Preheat oven to 425°F and place a wire rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
2. While the oven is heating, mash the avocados in a medium bowl with a fork. Add tomatoes, cilantro, lime juice, and red pepper flakes. Season with salt and back pepper, to taste, and stir to combine. Set aside.
3. Arrange the sweet potato slices on the prepared wire rack and place in the pre-heated oven for 15-20 minutes or until slices are fork tender, turning once halfway through cooking. Remove from oven and set aside.
4. While the sweet potato slices are cooking, heat half the olive oil in a large non-stick sauté pan over medium-low heat. Add 4 eggs and season with salt and black pepper, to taste.
5. Cover pan and cook until the whites are set and the yolks are done to the desired consistency, around 3-5 minutes. Remove lid and transfer eggs to a plate and keep warm. Repeat with the remaining 4 eggs.
6. To serve, top each sweet potato slice with a spoonful of fresh guacamole and a warm sunny-side-up egg. Sprinkle with smoked paprika, if desired – it’s optional but adds a really yummy smoky accent!