Sweet Potato Toast with Spinach, Avocado and Egg

Sweet potato toast with spinach- avocado and egg.jpg

Makes 1 serving

Sweet potato “toast” – spreading your favorite toast toppings over toasted sweet potato instead of bread! Not only does the sweet potato add a nice subtle sweetness without overpowering the toppings you choose, but they are a great option if you’re gluten free or want a little more fiber in your diet.  Another big advantage of using sweet potatoes as a bread substitute is the added nutrition you get! Sweet potatoes, like carrots and other orange colored fruits and vegetables, contain beta-carotene that gets converted into vitamin A in our body. Vitamin A is important for hair, skin, nails, vision, and plays a key role in immune function. Combine them with superfood toppings, protein, and a healthy fat and you have a seriously nutrient packed and delicious meal or snack!



  • 1 slice raw sweet potato
  • 1/3-1/4 Avocado cut into slices
  • 1 large handful Spinach
  • 1 Pasture Raised Egg – hardboiled for 7 minutes
  • 1/4 tsp. Black and White sesame seeds
  • ¼ tsp. Hot Red Pepper Flakes
  • ½ teaspoon Ghee, Organic Grass-Fed Butter or Coconut Oil
  • Sea salt
  • Freshly ground Black Pepper


  • Place sweet potato slice in a toaster on high for about 5 minutes or until cooked through.  You may need to toast multiple times depending on the length of your toaster settings. 
  • At the same time boil a small saucepan of water.  Place egg in boiling water for 7 minutes.  When timer is up place egg in cold water which will make it easier to peel the shell.
  • Next, sauté the spinach with ghee, butter or oil for 2 minutes until softened.
  • When sweet potato is ready, top with sautéed spinach, avocado slices and egg.
  • Finally, sprinkle with sesame seeds, salt and hot red pepper flakes.
  • Enjoy!