Easy Sweet Potato Toast

Sweet Potato Toast two ways.

Looks like a lot but it comes together really fast!

What I used:⠀
1 sweet potato⠀
1 plantain⠀
1 small avocado⠀
A small handful of cherry tomatoes (from my yard!)⠀
2 eggs⠀
Tahini⠀
Maple syrup⠀
Balsamic vinegar⠀
Hemp hearts⠀
Espelette pepper⠀
S&P⠀
⠀

Here’s what I did:⠀
⠀
1. Pre-heat oven to 400° & line a baking sheet with parchment.⠀
2. Scrub sweet potato, peel, cut off the ends, & cut lengthwise 1/2 in width.⠀
3. I also roasted a plantain; which I tossed with a touch of olive oil & salt (otherwise it’ll stick because of the natural sugars).⠀
4. Place sweet potato (and plantain) on parchment lined baking sheet & roast for about 18-20 minutes; flipping once. I dry roasted the sweet potato.⠀
5. While that is roasting prep your other ingredients. ⠀
6. Mash your avocado. I put a touch of red wine vin & salt.⠀
7. I mixed 1 tbsp. of maple into the last of my tahini, right in the jar! There were maybe three tablespoons left.⠀
8. Boil water with a splash of white vinegar & salt to poach your eggs. ⠀
9. Sliced your tomatoes and toss with S&P & a bit of balsamic vinegar.⠀
10. During the last 3-4 minutes of the potato/plantain roasting poach your eggs. I like mine soft poached but you do you! Pull them out onto a paper towel to dry. ⠀
11. Pull out your sweet potatoes when a fork slides easily though. They shouldn’t be mushy.⠀
12. Add your toppings!⠀
13. I put the maple-tahini on one, topped it with the plantains, added a touch more, & sprinkled hemp hearts.⠀
14. Add smashed avocado with a little espelette pepper (or whatever you want), chopped tomatoes, top with poached egg. I sprinkled more S&P and espelette on top. ⠀
15. Enjoy it, you’ll be full until lunchtime!

This is a perfect breakfast to meal prep. You can roast your sweet potatoes along with any other veggies you may want to go with it. The possibilities are endless here; the sweet potato is just your base. Treat it just like regular toast and add whatever you like.