Sweet Potato Avocado Toasts

These sweet potato avocado toasts are warm, lightly caramelised, and creamy, with bright lemon and a gentle chili kick. The microgreens add freshness and a delicate crunch, making the dish feel light yet satisfying.

Nutrition · per serving

201kcal

3.1gProtein

23.1gCarbs

11.9gFat

6.8gFiber

2 servings

Ingredients

9 items

Roasted sweet potato base

sweet potato, medium1 large (about 350 g)

olive oil10 ml

fine sea salt2 g

Avocado topping

ripe avocado1 medium (about 150 g flesh)

lemon juice15 ml

chili flakes1 g

fine sea salt1 g

Finish

microgreens20 g

extra lemon juice5 ml

Tips

•For the best texture, choose a sweet potato with a long, even shape so you can cut broad planks instead of small rounds.
•If your sweet potato is very thick, cut the planks slightly thinner to stay within 30 minutes total cooking time.
•A pinch of black pepper or a drizzle of extra-virgin olive oil on top works well, but the recipe is balanced as written.
•These are best eaten right away; the avocado will darken and the sweet potato softens as it sits.

Steps

1
Preheat the oven to 220°C. Line a tray or small baking sheet for easy cleanup. Wash the sweet potato well, then slice it lengthwise into 6 to 8 planks about 1 cm thick so they cook quickly and act like sturdy 'toast' bases.
1 large (about 350 g) sweet potato, medium
2
Arrange the sweet potato planks in a single layer on the tray. Brush or rub both sides with olive oil and season evenly with the salt. Roast for 18 to 22 minutes, turning once halfway, until the slices are tender in the centre and browned at the edges. A knife should slide in easily without the slices collapsing.
1 large (about 350 g) sweet potato, medium10 ml olive oil2 g fine sea salt
3
While the sweet potato roasts, scoop the avocado into a bowl and mash with the lemon juice, chili flakes, and salt. Keep it a little chunky for better texture; if you mash it completely smooth, it can slide off the sweet potato more easily.
1 medium (about 150 g flesh) ripe avocado15 ml lemon juice1 g chili flakes1 g fine sea salt
4
When the sweet potato planks are done, let them sit for 2 minutes so the surface dries slightly and firms up. This makes topping easier and helps prevent sogginess.
5
Spread the mashed avocado generously over the warm sweet potato planks. Top with the microgreens and finish with the extra lemon juice. Serve immediately while the bases are still warm and the topping is fresh.
1 medium (about 150 g flesh) ripe avocado20 g microgreens5 ml extra lemon juice

Origin & History

This modern dish is an American café-style adaptation of avocado toast designed for grain-free and paleo eating. Using roasted sweet potato in place of bread became popular in home kitchens and wellness-focused brunch menus as a naturally sweet, nutrient-dense alternative.

american paleo sweet potato avocado brunch roasted beginner

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Steps

Preheat the oven to 220°C. Line a tray or small baking sheet for easy cleanup. Wash the sweet potato well, then slice it lengthwise into 6 to 8 planks about 1 cm thick so they cook quickly and act like sturdy 'toast' bases.

1 large (about 350 g) sweet potato, medium

Arrange the sweet potato planks in a single layer on the tray. Brush or rub both sides with olive oil and season evenly with the salt. Roast for 18 to 22 minutes, turning once halfway, until the slices are tender in the centre and browned at the edges. A knife should slide in easily without the slices collapsing.

1 large (about 350 g) sweet potato, medium10 ml olive oil2 g fine sea salt

While the sweet potato roasts, scoop the avocado into a bowl and mash with the lemon juice, chili flakes, and salt. Keep it a little chunky for better texture; if you mash it completely smooth, it can slide off the sweet potato more easily.

1 medium (about 150 g flesh) ripe avocado15 ml lemon juice1 g chili flakes1 g fine sea salt

When the sweet potato planks are done, let them sit for 2 minutes so the surface dries slightly and firms up. This makes topping easier and helps prevent sogginess.

Spread the mashed avocado generously over the warm sweet potato planks. Top with the microgreens and finish with the extra lemon juice. Serve immediately while the bases are still warm and the topping is fresh.

1 medium (about 150 g flesh) ripe avocado20 g microgreens5 ml extra lemon juice