These Layered Sweet Potato Toast Stacks are a tasty little breakfast treat! I’m on a bit of a sweet potato roll right now so stick with me.
This recipe came about because I’ve been hooked on avocado toast for breakfast. It’s become a daily thing. When I saw on Pinterest the genius idea of toasting slices of sweet potatoes to make “toast” I immediately thought of one of my favorites, the Southwestern Breakfast Stack I made last year. Now, to be perfectly honest, the sweet potato slices aren’t really like toast, but they’re pretty darn tasty in any event. I decided to just roast all the slices from a sweet potato at once in the oven instead of two slices at a time in a toaster (it takes several rounds of “toasting” to get them cooked and crisp). I can keep the leftovers sweet potato slices for the next time in the fridge and just pop them in the toaster to heat them up!
Next it’s topping time!
Once you have the sweet potato slices all crispy and roasted, layer on your favorite toppings. I used guacamole and sliced avocado (but you could just use one or the other), some sliced tomato and of course, a fried egg! Top it off with a little chopped cilantro, crumbled queso fresco (or whatever cheese you like) and a few shakes of hot sauce (I love chipotle Cholula) and you have yourself some tasty Layered Sweet Potato Toast Stacks. Perfect for breakfast, lunch or dinner!Print
Layered Sweet Potato Toast Stacks
- 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).
- 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.