Layered Sweet Potato Toast Stacks
- Sweet potato
- Egg (fried or poached)
- Cilantro, chopped
- Queso Fresco cheese, crumbled
- Forager Mike’s hot sauce (I used Mesquite flavor)
- 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.