Avocado Sweet Potato Toast
These avocado sweet potato "toasts" topped with microgreens, radishes, raspberries, edible flowers and sesame seeds are super savory, delicious, and (I think) beautiful! They're ridiculously simple to make and they hit the spot.
I have a well-documented love of edible flowers. They are so bright and cheerful. I think marigolds are especially good on these "toasts" because they have a lovely peppery kick. The only thing to really watch with this recipe is that you cook the sweet potato long enough - it should be fully cooked through, with a nice crisp on the outside and a tender center. That's why it absolutely needs 15 to 20 minutes of cook time.
I hope you have a great week! It's warm again here in Chicagoland so everyone is outside enjoying the day. I moved my office (read: very small desk) to the back bedroom in our house and it's within earshot of a park. There are lots of happy voices outside, which make me smile. It's a great way to start the week. Enjoy this delicious avocado sweet potato toast!
- 2 medium sweet potatoes
- 2 avocados
- pinch of salt & pepper
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 4 radishes, thinly sliced
- 10 to 15 raspberries, crushed
- edible flowers