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Sweet Potato Avocado Toasts with Egg and Arugula

Name: Sweet Potato Avocado Toasts with Egg and Arugula
Prep time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 4 (1/4-inch thick) orange-fleshed sweet potato slices, cut lengthwise; 2 tablespoons olive oil; 1 avocado, pitted and peeled; 1 teaspoon lemon juice; 1/2 teaspoon salt; 2 eggs; 3 cups arugula; 8 cherry tomatoes, halved; 2 tablespoons Annie’s™ balsamic vinaigrette; 1/4 cup toasted pepitas (pumpkin seeds)

6 Ratings

3 Comments

Sweet Potato Avocado Toasts with Egg and Arugula

Prep 15 min
Total 30 min
Servings 2

Roasted sweet potato slices take the place of bread in this easy, but impressively fresh and filling dish. Bonus: It works just as well for dinner as it does for breakfast. MORE+ LESS-

By Tablespoon Kitchens

Updated December 12, 2016

Ingredients

(1/4-inch thick) orange-fleshed sweet potato slices, cut lengthwise

tablespoons olive oil

avocado, pitted and peeled

teaspoon lemon juice

1/2

teaspoon salt

eggs

cups arugula

cherry tomatoes, halved

tablespoons Annie’s™ balsamic vinaigrette

1/4

cup toasted pepitas (pumpkin seeds)

Steps

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1

Heat oven to 425°F. Brush both sides of sweet potato slices with 1 tablespoon of the olive oil; place on ungreased large cookie sheet. Bake 15 to 20 minutes, turning once, until golden brown. Transfer to cooling rack.
2

Meanwhile, in medium bowl, mash avocado with lemon juice and 1/4 teaspoon of the salt. Set aside.
3

Heat remaining 1 tablespoon oil in 10-inch skillet over medium heat. Break egg into custard cup; carefully slide into skillet from custard cup. Repeat with other egg. Immediately reduce heat to low. Season eggs with remaining 1/4 teaspoon salt; cook 4 to 5 minutes, spooning oil over eggs, until yolks are set.
4

In medium bowl, toss arugula and cherry tomatoes with vinaigrette.
5

Divide sweet potato slices among two serving plates; top each with avocado mixture, pepitas, arugula mixture and egg.

Expert Tips

Yams and sweet potatoes are two different tubers, and you don’t want to mix them up in this recipe or any other, as you may get different results. A sweet potato has tapered ends and thin, smooth skin and flesh that can range from light beige to orange. Whereas a yam is cylindrical and typically white-fleshed and has rough, dark skin.
We use arugula for this recipe, but baby spinach leaves would work well, too.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 380

% Daily Value

Total Fat: 42g; 64%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 185mg; 62%
Sodium: 720mg; 30%
Potassium: 910mg; 26%
Total Carbohydrate: 20g; 7%
Dietary Fiber 8g 31% Sugars 6g
Protein: 14g

% Daily Value*:

Vitamin A: 130%; 130%
Vitamin C: 20%; 20%
Calcium: 10%; 10%
Iron: 15%; 15%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;