Mashed Avocado on Sweet Potato “Toast”
with butterhead lettuce salad
Smarts: Za'atar adds a great final layer of flavor if you're looking to mix things up!
- Sweet potatoes - 1 lb, 1/2" / 1.3 cm thick slices
- Parchment paper - for baking
- Avocados - 2, mashed
- Lemon juice - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Eggs - 4
- Za'atar (opt) - 1 tsp
- Hot sauce (opt) - for serving
- Pecan halves - 1/4 cup
- Chives - 1 tsp, chopped
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Lemon juice - 2 tsp
- Oil, olive - 3 Tbsp
- Pears - 1, sliced
- Lettuce, butterhead - 1 head, leaves torn (sub green leaf)
- Toast pecans - (If prepping right before cooking, get oven heating before continuing with prep.) Toast pecan halves in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. (Can be done up to 5 days ahead)
- Make vinaigrette - Chop chives. Whisk chives with mustard, honey, and lemon juice (portion for salad). Slowly add olive oil while whisking. (Can be done up to 5 days ahead)
- Sweet Potatoes - Slice lengthwise into 1/2” / 1.3 cm thick “toasts”. (Note: No need to peel the potatoes first. The peels will help the slices to hold their shape.) (Can be done up to 5 days ahead)
- Pears / Lettuce - Prep as directed and combine.
- Heat oven to 400F / 204C.
- Line a sheet pan with parchment paper (this will help to prevent sticking). Spread the sweet potato slices out on the pan in a single layer (use a second pan if needed). Brush the tops of the potatoes with some cooking oil.
- Bake sweet potatoes until tender and easily pierced with a fork, 18 to 22 minutes (depending on thickness).
- While sweet potatoes bake, mash avocados with lemon juice (portion for "toast"). Season with some salt and pepper.
- Heat cooking oil in a nonstick pan. Crack eggs into oil and fry to desired doneness (cook on one side for sunny-side up, or flip and cook on both sides).
- Spread mashed avocado on sweet potato slices and top with fried eggs. Season eggs with some salt and pepper. Add za’atar, if using.
- Just before serving, toss pears, lettuce, and pecans with half the vinaigrette. Add remaining vinaigrette until salad is dressed to your liking.
- Serve sweet potato “toasts” with hot sauce on top if you’d like. Enjoy with salad on the side.
Swapped the salad for Caesar0 Helpful
Easy! I loved the kick from the za'atar, and the salad dressing.0 Helpful
Amazing! I didn't make the salad. I had some artichokes I served it with that I needed to cook up.0 Helpful
Okay, my family is a bit tired of sweet potatoes. Worried they wouldn’t eat it, I also made sweet potatoes with sausage rounds (which was everyone’s favorite) and one piece of avo toast bread per person (second favorite). Sweet potato toast was least favorite of group.0 Helpful
Honestly, I'm only reviewing the salad, even just the dressing at that! haha! I made the toast for breakfast, but without the egg, so it was just a mashed up avocado on toast - not much to review (but delicious!) I made the salad dressing and put it on a butter lettuce & berry salad (blackberries, raspberries & strawberries). It was great. This dressing is definitely going on the keeper list!0 Helpful
Simple and flavorful. I wouldn't have thought to use zaatar here, so that was a fun addition. The dressing was a bit on the sweet side, so I'll cut the honey next time I make this.0 Helpful