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Sweet Potato Toast
"This is one of the easiest and most satisfying comfort food breakfasts you’ll ever have — especially if you’re an egg and avocado toast fan. But rather than using traditional whole grain bread, this recipe calls for oven-roasted sweet potatoes, which makes it Whole30 Plan approved and paleo friendly. (But we’re certain you’ll love this recipe even if you’re not following a special diet.) If you’ve never used sweet potato as a toast replacement before, you’re in for a treat. Not only is this sweet potato toast tender, sweet and savory, it offers an easy way to start your day with a boost of antioxidants, vitamins, minerals, and fiber — all of which are crucial nutrients for digestive health. The healthy fats from the avocado and olive oil also help stabilize your blood sugar levels, which helps reduce cravings for sweets and provides energy that lasts all morning long. Who doesn’t want more of that?!"
Preparation Time5 min
Cooking Time20 min
- 1 large sweet potato
- 1 tablespoon extra virgin olive oil
- 4 large eggs
- 1 avocado
- 1 teaspoon garlic salt
- 1 teaspoon crushed red pepper chili flakes
Heat the oven to 375°F.
While the oven is heating, cut sweet potato into four quarter-inch thick slices with a very sharp knife.
Line a baking sheet with parchment paper and place the four sweet potato slices on the paper. Drizzle olive oil over the sweet potatoes to evenly coat. Transfer to the oven and bake for 20 minutes, or until soft and slightly browned.
While the sweet potatoes are baking, bring 6 cups of water to a boil in a medium-sized pot. Once the water is boiling, carefully place eggs into the pot and let boil for exactly 6 minutes.
Slice the avocado in half and spoon into a small bowl, discarding the pit. Add the garlic sea salt and smash lightly with a fork.
Once the eggs are done, carefully peel the shell under cold running water.
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