Sweet Potato Avocado Toast

Another twist on the popular sweet potato toast, this time topped with smashed avocado, sea salt, lime and crispy, peppery radishes. Top with an egg if you feel lucky. 

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I totally love sweet potato toast. 

You can eat it sweet - with berries and coconut yoghurt, or savoury - with smoked salmon and greens. And it was only a matter of time before I decided to eat it hipster-style as - yep - good old avocado toast. 

I get a lot of messages on social media about sweet potato toast. It seems for many of you, it turns out soggy. I can help you sort that. 

The secret is to make it like this: 

1. Use dry heat - place it on a grill/broiler (the part of the oven you can make toast on) or inside a toaster, if you have one. 

2. Don't use any oil - just cook it dry. 

3. Keep an eye on it - because you're using dry heat and no oil, it will most likely burn at the edges if you don't watch it. 

So you just toast your sweet potato slices and mash some avocado over the top. 


Sweet Potato Avocado Toast
Serves 1-2
1 small sweet potato
1 ripe avocado
1 lime
3-4 radishes
pinch of sea salt

Wash the sweet potato and trim any unappetising bits off each end. Dry, and then place on a chopping board. Slice into 2-3 slices, about 1cm thick. Arrange on a grill tray and toast, dry, for about 2-3 minutes per side. Keep an eye on them and turn when they start to look toasty. Take out and arrange on a plate. 

Take the avocado and peel it and take out the stone. Place in a small bowl. Cut the lime in half and squeeze one half of the lime's juice into the avocado. Mash well. Top tip: don't add the salt yet. Adding the salt to the avocado now could make it turn browner later on, if you have any mashed avocado left over. 

Wash and slice the radishes and put to one side. 

To assemble, spread the smashed avocado over the sweet potato slices, scatter the radishes over the top and season with a pinch of salt. Squeeze the remaining lime half over the top for more zestiness. 

Serve with a soft-boiled egg if you like (not AIP). 

Made this recipe? Tag me in on a photo on Instagram @joromerofood. 
I'd love to see it! 

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