There’s been a few times over the past several years when I’ve thought the foodie world has jumped the shark in terms of bizarre food trends. Never more so then when sweet potato toasts arrived on the scene.
I mean, eating smoothies out of a bowl with a spoon instead of a cup and straw? Seems strange to me, but whatever helps you get those fruits and veggies in! Cramming every color on the visible spectrum inside a dish then calling it a “unicorn”? Don’t know if I’d eat it, but I don’t hate it. Sushi donuts? A combo I have to imagine was concocted under some pretty crazy circumstances, but at the end of the day it’s still sushi.
Popping slices of sweet potato into a toaster then calling it toast though? Totally cuckoo puffs!
Or so I thought.
If loving Avocado, Egg and Spinach Sweet Potato Toasts is wrong, I don’t want to be right. This fun and easy gluten-free breakfast idea that’s packed with protein, vitamins, and minerals has become a breakfast staple at my house recently!
I know, I know – it seems totally nuts, but this healthy swap for bread is so good and fun. Sliced sweet potatoes cooked in a toaster – yes, a TOASTER! – for 2-3 rounds renders a tender and slightly caramelized piece of “toast” that’s suitable for topping with all your favorite breakfast goodies like mashed avocado, garlicky sauteed spinach, and drippy eggs. It’s amazing.
Best of all, you don’t need any special equipment to make sweet potato toasts (besides a toaster!) Simply slice a small/medium-sized sweet potato into 1/4″ thick slices using a very sharp knife. I find I need a mandoline to make 1/8″ slices of anything but the slightly larger 1/4″ width is totally doable with a knife. Toast it up then get to topping.
In addition to my avocado, spinach and egg idea, peanut butter and bananas would be super, or even just avocado and sea salt. The toasts are sturdy enough to pick up with your hands, though when eggs are involved I like to go the knife and fork route.
Aside from the flavor, I’m loving the idea of sweet potato toasts because, well, gluten-free bread sort of sucks. There, I said it! We ADORE Canyon Bakehouse gluten-free bread but it’s pricey and we go through a ton of it. Not only is the sweet potato route more affordable, but hello – it’s sweet potatoes! Bring on the extra vitamins and minerals, am I right? You will love this healthy, flavorful and filling combo!
Ok, start by slicing a small/medium-sized sweet potato into 1/4″ thick slices. We’re looking for a sweet potato that’s not longer than the toaster slots, and is also fairly uniform and straight in size.
Toast the sweet potato slices on the hottest setting and longest duration your toaster offers, then flip and rotate the slices and toast again. Depending on your toaster, you may need to toast for a third time – usually for only half the duration as the previous two toasts though.
Voila!!
As I mentioned, you can keep the extra slices of sweet potato in a Ziplock bag in the fridge so they’re handy and available to toast on the fly all week long.
Next add a drizzle of extra virgin olive oil to a skillet over medium-high heat then add a huge handful of baby spinach. Season with garlic salt then saute until the spinach has just wilted, 1-2 minutes, and remove to a plate.
Finally, cook 2 eggs to your liking (I went with sunny-side up,) then mash 1/2 avocado with garlic salt. Top the sweet potato toasts with the mashed avocado followed by the sauteed spinach and finally the eggs. Grab a knife and fork, and dig in! I hope you love this healthy and easy breakfast idea – enjoy!
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Avocado, Egg and Spinach Sweet Potato Toasts
Description
Get your day started with Avocado, Egg and Spinach Sweet Potato Toasts! This healthy, gluten-free breakfast recipe packs a healthy punch of protein, vitamins, and minerals.
Ingredients
- 1 small sweet potato, cut lengthwise into 1/4" slices
- 2 eggs
- 1/2 avocado
- 1 giant handful baby spinach
- evoo, garlic salt, seasonings
Directions
- Add a sweet potato slice to each toaster slot then toast on high for the longest duration offered by your toaster. Flip and rotate the sweet potato slices then toast again on high and for the longest duration. If the sweet potato slices aren't tender by this point, flip and rotate once more then toast a third time (might only need half the duration as previous rounds.) Top toasted sweet potato slices with avocado mashed with a little garlic salt then set aside.
- Meanwhile, place a small skillet over medium-high heat then add a drizzle of extra virgin olive oil. Add baby spinach then season with garlic salt and saute until tender. Place on top of mashed avocado.
- Turn heat down to medium then cook eggs to your liking - sunny side up, fried, scrambled, etc - seasoning with the seasoning of your choice (I used steak seasoning but garlic salt and pepper is just fine!) Place eggs on top of spinach then serve.
Notes
- Keep extra sliced sweet potato slices in a ziplock bag in the refrigerator for easy sweet potato toasts during the week!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Oh man, yolk porn at it’s best! I have seen these sweet tater toasts all over but have been skeptical of cooking in my toaster. But now, I have to try it because this looks so good!!
Definitely give it a try – I was so happily surprised by how well they turned out!
Genius!! pure yum. thank you
Yum! This looks delicious. Too bad my husband has the pop-up toaster for gluten, I get the toaster oven. Maybe I’ll try our air fryer so I don’t have to wait 45 minutes!
Oh rats! I do think the air fryer would take care of it just fine though!
Yes!….I just said “I’m tired of the same ole breakfast…give me something a little heartier yet healthy!”…You’ve nailed it!….you’ve made my day!
So glad to hear it! Let me know what you think after giving it a try. :)
[…] Get your day started with Avocado, Egg and Spinach Sweet Potato Toasts! This healthy, gluten-free breakfast recipe packs a healthy punch of protein, vitamins, and minerals. […]
Sounds SO good~can’t wait to try it!!!~wish I had a sweet potato NOW!!!mmm
Get it girl!! ;)
Looks yummy! I will definitely give it a try :)
Oh my goodness! How did I not know about this!? I’m GF and DF already due to some allergies. I’ve been considering going Paleo but didn’t want to give up bread, even though it’s pretty spendy and often tastes like sand. 😝 You just opened up a whole new world! *cue Aladdin music* 😂
This comment hits home more than you know – Aladdin is playing on repeat around here right now!! ;)
I’ve tried the toaster without great results, but you can totally take the same slices of sweet potato and cook them in just a tiny bit of olive oil in a skillet. It takes less than ten minutes.
I also want to try them in the air fryer!
Thank you! I don’t own a toaster, so I was hoping someone would have a hack in the comments!
I’ve been doing this for years for Eggs Benedict! Yum! I skip the avocado and go with a delightful Hollandsise!
Yuuuum 😋
Are you kidding me ..you have replaced the bread in the sandwich/Bruschetta. I was searching for an avocado recipe as it’s happily lying in my fridge.
And I liked the idea of mashing and putting it with egg and spinach but then I realized that there is no bread its sweet potato !! Cool and super cool recipe.
I hope you love it, Kirti!
WOW! This was great! What a wonderful, healthy way to start your day. I did, however, find that I’ll need to remove the skin next time. I tore it the entire thing up trying to cut it with the skin on. And P.S. Didn’t have fresh spinach so I used frozen and thawed. Worked wonderfully.
Good to know about the spinach, Pauline – thanks for the feedback!
I made this over the weekend and it was sooooo good! Then I took a picture (which looked nothing like yours) and sent it to my sisters and mom who also love you!
Yessss – so glad you tried it, Andrea!! Thanks for leaving your feedback!
YES! This was my go-to weekend breakfast during my last Whole30 (attempt). So… SO good.
I made the sweet potato toasts for breakfast this morning. They were filling and delicious. Thanks for the great recipe!
these types of recipes do get a little ridiculous, but…really love swapping sweet potato for bread, even whole wheat, since (1) I love sweet potatoes and don’t mind eating them with eggs and avocado, and (2) the better carb swap! So there, also thank you for demonstrating the toaster-ability of sweet potato, that’s one thing I hadn’t ever done, thank you!
I too have been a little skeptical about the whole sweet potato toast trend but maybe I need to give it a whirl. How would you go about cooking it in a toaster oven versus a regular toaster?
What an idea! Amazing! I think I have got what I was looking for this weekend. Thanks for sharing, will try it.
Has anyone tried this with regular potato in the toaster?
[…] your day started with Avocado, Egg and Spinach Sweet Potato Toasts! This healthy, gluten-free breakfast recipe packs a healthy punch of protein, vitamins, and […]
Easy, healthy, and delicious! Thank you!
[…] Take a morning off from bread with Avocado, Egg, and Spinach Sweet Potato Toasts. […]
[…] Avocado, Egg, Spinach Sweet Potato Toasts: This is my kind of breakfast! Skip the bread with this highly nutritious breakfast from Iowa Girl Eats. […]
[…] I’ve created a Pinterest board for this specific blog post that should help you with everything posted below. See here for pinterest board. […]
[…] Iowa Girl […]
I NEED to try this soon. Ahhhhh! I’m excited.
[…] Source by iowagirleats.com […]
[…] Thursday | Avocado, Egg and Spinach Sweet Potato Toasts – Recipe HERE […]
Do you toast toast the extra slices before refrigerating?
Can this be cooked at home and reheated when I get to the office.
I think the toasts could!
Great thank you. I want to take to work. Or I could stop being lazy and get up a little early and cook. 😁
Looks amazing