Recipe: A fall twist on avocado toast

A round of applause for October’s best vegetable: sweet potatoes.

Maggie Fitzgerald, Staff Writer

I know what you’re thinking. Avocado toast: so basic, so 2018. I couldn’t agree more. Today we are going to give avocado toast the makeover it needs. It is essential to get creative with recipes, giving us something to look forward to, while also nourishing our bodies. 

As we have entered the wonderful season of fall, many things have become readily available: pumpkin spice lattes, snuggly sweaters, crisp apples and, arguably the best orange vegetable, sweet potatoes. The perfect substitute for plain bread, sweet potatoes are just the thing to revamp a classic avocado toast. This is one of my favorite dishes, perfect for breakfast, lunch or even a midday snack. The warm taste of the toasted sweet potato mixed with a creamy spread of avocado makes for the perfect combination of flavors. If avocado doesn’t sound appealing, feel free to customize these toasts to your liking. Sweet potatoes are a perfect canvas for anything, sweet or savory. If you are looking for something on the sweeter side, I would recommend some combination of nut butter, brown sugar, bananas and chocolate with marshmallows– a condensed sweet potato Thanksgiving casserole, if you will.

Ingredients:

  • Sweet Potato
  • Avocado
  • Garlic powder(or minced garlic)
  • Onion powder
  • Chili powder
  • Salt
  • Pepper
  • Lime

Instructions:

  1. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Cut your sweet potatoes into ½ inch thick wedges, lengthwise, and lightly spread olive or avocado oil on both sides.
  3. Let sweet potatoes cook for 25-30 minutes or until slightly toasted.
  4. In a bowl, mix together avocado, garlic powder, onion powder, chili powder, salt, pepper and lime and mash until creamy. (Feel free to make the spread your own, these are my favorite flavors to mix with avocado as a starting point.)
  5. Spread your avocado over the toast and finish with salt and pepper (sometimes I add pomegranates as a garnish.)

 

Happy cooking!

Print Friendly, PDF & Email