Sweet Potato Toast with Avocado and Radish
13.6g
Net Carbs
4.0g
Protein
8.3g
Fat
4.6g
Fiber
158
Calories
Ingredients:
- 3 1/2 sweet potatoes (454g)
- 2 teaspoons unsalted butter
- 1 large avocado (201g)
- 1/2 teaspoon flakey salt
- 1/8 teaspoon ground black pepper
- 2 large red radishes (18g), thinly sliced
- 2 large hard boiled eggs, sliced
Directions:
Ingredient notes: Short and fat sweet potatoes work best in this recipe.
- Warm 10-inch skillet with cover over medium heat.
- Slice sweet potatoes lengthwise into ½-inch slices. Cooking in batches, brush both sides of each slice with light coating of butter and arrange in a single layer in the skillet; reduce heat to medium-low. Cover and cook on each side for 3 minutes. Remove cover and allow each side to brown, about 2 more minutes on each side or until sweet potatoes are tender.
- Remove sweet potato toasts to a plate, layer sliced avocado, sprinkle with flakey salt and pepper, and top with thinly sliced radish and slices of egg. Garnish with microgreens if desired. Serve warm, about 2 slices per serving.
Variations:Salmon & Cucumber Sweet Potato Toast: Top each sweet potato toast with 2 long ribbons cucumber (made with a vegetable peeler), 2 ounces smoked salmon, 1 thin slice red onion, a pinch salt, and a pinch pepper. Per serving net carbs- 15.1g; protein: 11.9g; fiber- 2.6g; fat- 3.9g; calories- 153.
Tomato & Avocado Sweet Potato Toast: Top each sweet potato toast with 1/4 avocado sliced and fanned, 3 halved cherry tomatoes, a pinch salt and a pinch pepper. Per serving net carbs- 16.9g; protein: 3.4g; fiber- 8.1g; fat- 12g; calories- 208.
