Mashed Avocado on Sweet Potato “Toast”
with butterhead lettuce salad

Name: Mashed Avocado on Sweet Potato “Toast”
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Sweet potatoes, 1/2" / 1.3 cm thick slices; for baking Parchment paper; 2 Avocados, mashed; 1/2 tsp Lemon juice; 1 Tbsp Oil, cooking; 4 Eggs; 1 tsp Za'atar (opt); for serving Hot sauce (opt); 1/4 cup Pecan halves; 1 tsp Chives, chopped; 2 tsp Mustard, Dijon; 2 tsp Honey; 2 tsp Lemon juice; 3 Tbsp Oil, olive; 1 Pears, sliced; 1 head Lettuce, butterhead, leaves torn (sub green leaf)

Active: 40 Total: 40

Original GF Paleo Vegetarian

Avocado toast has gone from trend to classic, but it never gets old as a quick weeknight meal. This paleo version is made with thinly sliced sweet potato "toasts" and topped with a fried egg for a protein-rich dinner.
Smarts: Za'atar adds a great final layer of flavor if you're looking to mix things up!

Proteins

Eggs

Cuisines

American

Ingredients

Metric

Servings:

Mashed Avocado on Sweet Potato “Toast”:

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

Butterhead Lettuce Salad:

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)

Prep

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.

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Make

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.

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