Sweet Potato 'Toast' with Mashed Avocado
and fried egg / green salad
- Garlic - 2 cloves , chopped
- Vinegar, balsamic - 1 1/2 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Lemon juice - 1 tsp
- Oil, olive - 4 Tbsp
- Mixed greens - 6 oz
- Sweet potatoes - 1 1/2 lbs , sliced into rounds
- Cilantro - 1 Tbsp , finely chopped
- Avocados - 2 , mashed
- Salt - 1/2 tsp
- Lemon juice - 1/2 tsp
- Oil, cooking - 2 Tbsp
- Eggs - 4
- Everything Bagel Seasoning - 1 Tbsp
- Red pepper flakes or hot sauce (opt) - for serving
Sweet potatoes - (If prepping right before cooking, get oven heating before continuing with prep.) Slice into rounds. (Can be done up to 5 days ahead)
Make vinaigrette - Chop garlic. Combine with vinegar, mustard, honey, and lemon juice (portion for salad). Add olive oil while whisking. (Can be done up to 5 days ahead)
Make avocado mash - Chop cilantro. Using a potato masher, fork, or pastry blender, mash together the cilantro, avocado, salt, and lemon juice (portion for 'toasts') until mostly even and blended (it’s okay if some small pieces remain). Season with some salt and pepper.
Heat oven to 425F / 218C degrees.
Brush a sheet pan with some oil and spread sweet potatoes in a single layer. Brush tops of sweet potato rounds with some oil and season with some salt and pepper. Roast potatoes until they are very tender, 12 to 20 minutes (depending on thickness).
When the sweet potatoes are done roasting, let them cool slightly.
Heat the cooking oil in a nonstick pan over medium heat. Crack eggs into the heated oil and fry on one side for over-easy or flip for sunny-side up.
Just before serving, toss the mixed greens with the vinaigrette. Add some black pepper on top.
Divide the sweet potatoes between serving plates. Spread the tops with mashed avocado. Top with fried eggs, Everything Bagel Seasoning, and some red pepper flakes or hot sauce if you'd like some spice. Enjoy!