If you don’t like avocado on toast well, we just cannot be friends!
The creamy butter-like taste of a ripe avocado spread on warm buttered toast is truly sublime!
However, avocado on ‘conventional’ carb-filled toast just isn’t Paleo-friendly or healthy… but avocado on sweet potato toast is!
Super easy to make, with the soft avocado combining beautifully with the freshly toasted warm sweet potato, one bite and you’ll be utterly converted!
I love avocado on toast, but don’t like toast, or rather, cannot eat ‘conventional’ bread and with a lot of Paleo bread recipes floating about tasting like nothing but a handful of nuts, toasted sweet potato is a wonderful alternative.
Thinly sliced and placed in a toaster just as you would with ‘normal’ bread, this humble – yet super – food transforms into a delicately sweet breakfast, just waiting to be topped with an array of delicious foods of your choosing!
Here, I’ve chosen to top the toasted sweet potato with avocado, rocket leaves and mushrooms (another favourite of mine), and serve with some soft-boiled eggs, but you can top this delicious Paleo-friendly alternative with anything you like!
To make this delicious breakfast 100% vegan, simply omit the soft-boiled eggs.
Sweet potatoes really are a superfood!
Packed full of vitamins and nutrients (being one of the most nutrient-dense vegetables there is!), one sweet potato alone is an excellent source of beta-carotene, vitamin A, magnesium and has major anti-aging antioxidant, immune-boosting and anti-inflammatory properties.
Sweet potatoes also have naturally low glycemic index levels, making them perfect for lowering high blood pressure. Full of fibre, sweet potatoes are also an excellent weight loss aid.
I’ve been noticing for a while now that several food bloggers do not know the difference between a sweet potato and a yam…
For those brought up on a diet of egg and chips, burgers or paté and cucumber sandwiches, this is quite understandable and unforgivable but as a food blogger of African heritage, I feel that I can no longer stand to see such confusion with ‘ethnic’ foods continue!
Yams – with a course, tree bark-like outer skin – are completely different from sweet potatoes and taste nothing like each other.
I could go on here for a while and explain the differences but think it best to leave that for another day and blog post.
In the mean time, try out some sweet potato toast for yourself and see how delectable it really is!
- 1 sweet potato
- 1 ripe avocado
- Handful rocket leaves
- 2 eggs
- 100g button mushrooms
- 1 tsp. grass-fed butter
- Pinch salt
- Pinch black pepper
- Pinch chilli powder
- Rinse and slice the mushrooms before placing in a pan with the butter, salt and pepper.
- On a low heat and with the lid on, allow the mushrooms to cook until it produces its own juices. Continue to allow the mushrooms to cook until the juice reduces, before removing from the heat and setting aside.
- In another pan, add some cold water and allow the eggs to boil for approximately 5 minutes (longer for hard boiled) before plunging the eggs in cold water for a few seconds, peeling and setting aside. (The cold water allows for the shell to be removed more easily).
- Thinly slice the sweet potato and toast - or grill - until toasted through, with the sweet potatoes completely soft on the inside.
- Mash the avocado and spread on top of the warm sweet potato slices.
- Add the rocket leaves and mushrooms on top, sprinkle on the salt, pepper and chilli powder and serve with the soft-boiled eggs.
- For a totally vegan alternative, omit the eggs and swap the butter for a tsp. of extra-virgin olive oil.
- Do not allow the juices from the mushrooms to reduce too much as this will make the mushrooms lose their soft texture and cause them to become greasy.