Sweet Potato Toast

Make Ahead and Storage

Best eaten straight away. Roasted slices keep in the fridge for up to 3 days; reheat in a toaster or a hot oven and add fresh toppings.

How to Make Sweet Potato Toast

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan). Brush the sweet potato slices with the oil and lay them in a single layer on a baking tray. Roast for 8 minutes, turn and roast for 7 minutes more, until tender and golden at the edges.

   Mark done Start 8 min timer

2. Mash the avocado with the lime juice and a pinch of the salt in a small bowl.

   Mark done

3. Fry the eggs in a non-stick pan over medium heat for 3 minutes, until the whites are set and the yolks are still soft.

   Mark done Start 3 min timer

4. Spread the avocado over the sweet potato slices, top each pair with an egg, and finish with the remaining salt, the pepper and the cilantro.

   Mark done

A Few Pointers

• Cut the slices to an even thickness with a sharp knife so they all cook at the same speed.
• If the slices are not tender after 15 minutes, cover the tray with foil for 3 minutes.
• Choose a wide, evenly shaped sweet potato; thin ones give slices too small for toppings.

What to Put Next to It

Sliced tomato · A small green salad · Fresh fruit

If You're Missing Something

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Questions About Sweet Potato Toast

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.