Sweet Potato Toast with Avocado and Radish Recipe


Atkins Sweet Potato Toast with Avocado and Radish
13.6g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4g

Protein

8.3g

Fat

4.6g

Fiber

158.6cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 453 29/48 gram(s) Raw Sweet Potato
  • 0 1/2 tsp SALT
  • 2 large Hard Boiled Egg
  • 0 2/3 tbsp BUTTER, UNSALTED
  • 0 1/8 tsp Black Pepper, ground
  • 200 grams Avocados, California (Haas)
  • 2 each Red or White Radish, raw

DIRECTIONS

Ingredient notes: Short and fat sweet potatoes work best in this recipe.
  1. Warm 10-inch skillet with cover over medium heat.
  2. 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.
  3. 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.

Cooking Tip