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.
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 and you have yourself some tasty Layered Sweet Potato Toast Stacks. Perfect for breakfast, lunch or dinner!
PrintLayered Sweet Potato Toast Stacks
Ingredients
- Sweet potato
- Guacamole
- Tomato
- Avocado
- Egg (fried or poached)
- Cilantro, chopped
- Queso Fresco cheese, crumbled
- Hot sauce (use your favorite brand)
Instructions
- 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.
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