Sweet Potato Avocado Toast

Updated at: Thu, 17 Aug 2023 00:18:00 GMT

Step 1

Preheat oven to 400 degrees F. Line 1 or 2 large sheet pans with parchment paper.

Step 2

Arrange the sweet potato slices o the sheet pans and bake for 20 minutes, or until tender. They may look like they're not entirely cooked al the way--that's okay; you'll be heating them again later. Transfer them to a wire rack to cool thoroughly.

Step 3

While the potatoes are baking, place the eggs in a pot of water so that they're completely covered. Bring the water to a boil over high heat. When the water boils, remove the pot from thee heat, cover and let stand for 11 minutes. Drain the water and set the eggs aside to cool.

Step 4

Scoop the avocados into a large bowl and mash them lightly with a fork until chunky. Add the garlic, salt, pepper, cumin, lime juice, and radishes. Mix with a wooden spoon until all ingredients are incorporated.

Step 5

Portion the avocado mixture (about 1/4 cup each) into 5 small containers and smooth it with a spoon to eliminate air pockets. Pour 2 Tablespoons of cold water on top o the avocado to prevent browning, Store hard-boiled eggs in a medium container with their shells, or peel them ahead of time (to keep peeled eggs fresh, place a damp paper towel over them and replace it daily). Store the sweet potato slices in a medium container.

Step 6

**Storage: Refrigerate everything for up to 4 days.

Step 7

**To serve, remove 2 or 3 slice of sweet potato and reheat it in the toaster or oven for 4-5 mins at 400F. Take out one portion of avocado mixture, pour the water off, stir, then spread it onto the "toast." Take out a hard-boiled egg, slice it, and fan it out on top of the avocado mixture on top of the "toast"

Step 8

**Substitution tip: To make it vegan, omit the eggs and sprinkle with hemp or pumpkin seeds.

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