Loaded Sweet Potato Avocado Toast

Sweet potatoes: These are the base of the toast, providing a sweet and tender alternative to bread.

Avocado: Mashed and spread on top, it adds creaminess and healthy fats.

Olive oil: Used to roast the sweet potatoes, adding a subtle richness.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a hint of spice and depth to the dish.

Red chili flakes: Optional, for those who like a bit of heat.

Lemon juice: Adds a fresh, tangy contrast to the creamy avocado.

When roasting sweet potatoes, ensure they are sliced evenly to promote uniform cooking. A thickness of about ¼ inch works best to achieve that perfect balance of tender and slightly crispy. Additionally, flipping the slices halfway through the roasting time can help them cook more evenly and develop a nice golden-brown color.

• sweet potatoes - Substitute with butternut squash slices: Butternut squash has a similar sweetness and texture when roasted, making it a great alternative.

• avocado - Substitute with hummus: Hummus provides a creamy texture and rich flavor, similar to mashed avocado.

• olive oil - Substitute with coconut oil: Coconut oil has a mild flavor and similar fat content, making it a suitable replacement for olive oil.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but is slightly milder and less pungent.

• red chili flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used in smaller quantities to achieve the same spiciness.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and citrus flavor, making it an excellent substitute for lemon juice.

• To store your Loaded Sweet Potato Avocado Toast, first ensure the sweet potato slices have cooled completely. This prevents condensation, which can make them soggy.
• Place the cooled sweet potato slices in an airtight container, separating each layer with parchment paper to avoid sticking.
• Store the mashed avocado mixture separately in an airtight container. To prevent browning, press a piece of plastic wrap directly onto the surface of the avocado mixture before sealing the container.
• Keep both the sweet potato slices and the avocado mixture in the refrigerator. They should stay fresh for up to 3 days.
• For longer storage, you can freeze the sweet potato slices. Lay them out on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container.
• When ready to enjoy, reheat the sweet potato slices in a preheated oven at 375°F (190°C) for about 10-15 minutes or until warmed through and slightly crispy.
• Thaw the avocado mixture in the refrigerator overnight. Give it a good stir before spreading it on the reheated sweet potato slices.
• If you prefer a quicker option, you can reheat the sweet potato slices in a toaster oven or even a regular toaster, depending on their thickness.
• Always add the lemon juice to the avocado mixture just before serving to maintain its fresh, vibrant flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover sweet potato slices on a baking sheet. Cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes until they are warmed through. Once heated, spread the mashed avocado mixture on top and enjoy.

• Toaster Oven Method: If you have a toaster oven, this is a quick and efficient way to reheat. Set the toaster oven to 350°F (175°C). Place the sweet potato slices on the rack or a small baking tray. Heat for 8-10 minutes. Once done, add the mashed avocado and serve.

• Microwave Method: Place the sweet potato slices on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through. Spread the mashed avocado on top once heated.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the sweet potato slices in the skillet and cover with a lid. Heat for about 3-5 minutes, flipping halfway through. Once warmed, top with the mashed avocado mixture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the sweet potato slices in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. Once heated, spread the mashed avocado on top and serve immediately.

• Oven: Used to roast the sweet potato slices until they are tender and slightly crispy.

• Baking sheet: Holds the sweet potato slices while they roast in the oven.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Knife: Used to peel and slice the sweet potatoes.

• Cutting board: Provides a safe surface for slicing the sweet potatoes.

• Mixing bowl: Used to mash the avocado and mix in the lemon juice, salt, and pepper.

• Fork: Helps in mashing the avocado to the desired consistency.

• Measuring spoons: Ensures accurate measurement of olive oil, salt, black pepper, and red chili flakes.

• Spoon: Used to spread the mashed avocado on top of the roasted sweet potato slices.

• Cooling rack: Allows the roasted sweet potato slices to cool slightly before adding the avocado topping.

Preheat the oven early: Start preheating the oven while you prepare the sweet potatoes to save time.

Use a food processor: Mash the avocado quickly with a food processor instead of by hand.

Slice evenly: Ensure sweet potato slices are uniform for even cooking.

Prep in advance: Peel and slice sweet potatoes the night before and store in water in the fridge.

Multitask: While the sweet potatoes roast, prepare the avocado mixture to maximize efficiency.