Whole30 Sweet Potato Toast

5 from 2 votes

The best Sweet Potato Toast you'll ever make! It's is a healthy, gluten free, and Whole30 compliant toast substitute. So easy to customize, too!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: breakfast recipe, Eggs, Sweet potato, sweet potato toast, Whole30

Servings:

Calories: 212kcal

Author: Jordan

Clean and peel the sweet potato, then cut the tips off and thinly slice it into 1/4'' thick pieces. Brush each piece with olive oil and season with salt and pepper.
Heat a large non-stick pan on medium heat with 1 tbsp of olive oil. Place the sweet potatoes in the pan, seasoned side down, and season the other side with salt and pepper. Cover the sweet potato slices and cook for 3-4 minutes per side or until they start to brown and are tender enough to poke through with a fork.
Meanwhile, mash the avocado in a small bowl, add lemon juice, and mix. Evenly distribute the mashed avocado between the sweet potatoes.
When the sweet potatoes are finished cooking, divide them between two plates and add the mushrooms to the pan you cooked the potatoes in. Season them with salt and pepper and saute for 2-3 minutes, adding more olive oil if needed. Then add the spinach and saute for an additional 1-2 minutes until the spinach has wilted. Divide the mushrooms and spinach between sweet potatoes.
Return the pan to the heat and crack two eggs, season with salt and pepper and cover. Cook for 2-3 minutes until the white part of the egg is no longer runny. Top the sweet potato toasts with the egg and sliced radishes and serve immediately.

Nutrition information is approximate and was calculated using a recipe nutrition label generator.