4. Toast

Sweet Potato Toast with Fried Eggs


  • 1 large sweet potato
  • Cooking spray
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 4 eggs
  • 1 avocado
  • Crushed red pepper for serving
  • Chopped parsley for serving


  1. Using a large sharp knife starting at the root of the sweet potato, make 4-6 slices lengthwise about 1/4″-1/3″ in thickness. You can keep the skin or discard but it’s more sturdy if you keep the skin.
  2. Spray the sweet potato slices with cooking spray and season with salt and pepper
  3. Place the potato slices directly on the wire rack or on a baking dish in the toaster oven and toast the slices on medium-high heat until fork tender, about 9-11 minutes.
  4. Remove the sweet potatoes from the toaster, and set aside on the wire rack.
  5. Meanwhile fry the eggs. Heat butter in a nonstick skillet over medium-high heat until hot. Break the egg onto the skillet and immediately reduce the heat to low. Cook uncovered until whites are completely set and yolks are thickened to your liking, about 5-7 minutes.
  6. In a small bowl, mash the avocado and season with salt and pepper.
  7. Divide the mashed avocado on top of the sweet potato slices and top with the fried eggs and crushed red pepper, if desired. Enjoy immediately


Storage: Leftover baked sweet potato toast can easily be stored in an airtight container in the fridge. It should be good to enjoy for up to 2-3 days.Reheat: These are best enjoyed as soon as you make them. However, if you have leftovers, you can reheat them in a toaster oven or oven at 350F for 5 minutes until crisp-tender again.


Calories: 439kcal, Carbohydrates: 32g, Protein: 15g, Fat: 29g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 342mg, Sodium: 259mg, Potassium: 992mg, Fiber: 10g, Sugar: 6g, Vitamin A: 16832IU, Vitamin C: 13mg, Calcium: 97mg, Iron: 3mg

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