Swap out bread for sweet potato slices in this gluten-free take on the classic avocado toast.
This Heart-Check Certified recipe is brought to you by California Walnut Board.
Sweet Potato Avocado Toasts with Walnuts
Calories155 Per Serving
Protein2g Per Serving
Fiber4g Per Serving
|Total Fat||12.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||4.0 g|
|Monounsaturated Fat||5.0 g|
|Total Carbohydrate||10 g|
|Dietary Fiber||4 g|
1/2 starch, 2 fat
2 sweet potatoes
2 avocados (thinly sliced)
1/2 cup walnuts (diced)
1½ tsp red pepper flakes, plus more if desired
4 teaspoons extra virgin olive oil
3/4 teaspoon flaky salt
Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about ¼ inch thick.
For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.