Mashed Avocado on Sweet Potato “Toast”
with butterhead lettuce salad
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!
- 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.
Loved the salad0 Helpful
Not a gourmet meal but one of our favorite weekday meals. I wouldn’t change a thing.0 Helpful
Surprisingly good and easy0 Helpful
Loved the za'atar on the avocado toast! I made the toast for breakfast and had a double portion of the salad for lunch another day. Both were tasty.0 Helpful
Came together super easy and tasty.0 Helpful
Super easy, loved the salad dressing. Doubled avocado toast for our family of 3. Also, added Ethiopian collard greens since needed to use up some collards.0 Helpful