California Avocado Sweet Potato "Toasts"
It is March, and while it is still a bit cold outside, we are gearing up for warmer weather which means that California AVOCADO season is almost here! Just the sight of a beautifully ripe avocado brightens my entire day and I love that it pairs so well with absolutely EVERYTHING.
Avocados have always been one of my favorite foods. When I used to teach kid’s cooking classes, we would start each class by introducing ourselves with our name and favorite food. I was always “Alyssa Avocado”!! I am in love with its smooth, creamy texture and rich, decadent flavor. And on top of that, its health benefits are outstanding! Avocados are a fabulous source of healthy fats and full of antioxidants. So this powerhouse ingredient is a win-win!!
Avocado Toast is the trendy item on all brunch menus these days. But I wanted to put my own personal touch on the Avocado Toast using Fresh California Avocados by:
Using Sweet Potato as my “Toast” and…
Trying different topping combinations!
Here’s why I’m a fan of the sweet potato toast. Now, I have absolutely nothing against using bread! Lots of bread that is readily available to us from the grocery store can have numerous ingredients and preservatives. So the reason I like the idea of sweet potato toast is because it is ONE ingredient. The sweet potato is ONE, real, whole, food that came straight from nature and doesn’t require any additional preservatives or packaging. In an effort to eat as close to nature as possible and reduce waste from unnecessary food packaging, I opted to use Sweet Potato for my “Toast”!
So, below is a a simple recipe, along with many different toping combinations to inspire your own Avocado Sweet Potato Toast! And definitely let me know if you discover your own new favorite topping combo! Enjoy!
California Avocado Sweet Potato “Toast”
1 large Sweet Potato
2 Fresh California Avocados
Sea Salt & Fresh Pepper
Strawberries, Goat Cheese & Chives
Arugula & Sprouts
Cucumber & Dill
Asparagus, Radish & Red Pepper Flakes
Radish & Arugula
Smoked Salmon, Dill & Lemon
Super Seeds (chia, hemp, quinoa, flax ) & Chives
Cherry Tomato, Balsamic & Basil
Preheat Oven to 400.
Slice Sweet Potato lengthwise, 1/2 inch thick, into “toasts”. You should be able to get 4-5 slices from one large sweet potato.
Brush the sweet potatoes with olive oil, season with salt & pepper, and place on a parchment lined sheet pan.
Bake Sweet Potato for 12 minutes per side, or until cooked to your liking (cook longer for a softer texture).
While the sweet potato bakes, mash the avocados in a mixing bowl. Add lemon juice, salt & pepper to taste. Also feel free to add any fresh herbs at this point.
When the “toasts” are finished cooking, top them with the avocado mash and your choice of toppings! Enjoy!
This post is sponsored by The California Avocado Commission, but all opinions are my own.