Layered Sweet Potato Toast Stacks
  • Sweet potato
  • Guacamole
  • Tomato
  • Avocado
  • Egg (fried or poached)
  • Cilantro, chopped
  • Queso Fresco cheese, crumbled
  • Forager Mike's hot sauce (I used Mesquite flavor)
  1. Preheat oven to 425 degrees. Slice sweet potato into ¼ inch slices. Brush with a little olive oil and sprinkle with salt & pepper. Roast sweet potato slices in oven about 20 minutes, until soft and golden brown (turn slices over half way through cooking).
  2. To serve, top each sweet potato “toast” slice with a dollop of your favorite prepared guacamole, a tomato slice, a couple slices of avocado, and a fried (or poached) egg. Garnish with chopped cilantro, some crumbled queso fresco cheese and your favorite hot sauce.
Recipe by I'm Bored, Let's Go... at