sweet potato toasts with avocado and fruit

Avocado Sweet Potato Toast

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This sweet potato toast recipe is topped with avocados, microgreens, radishes, raspberries, edible flowers, and sesame seeds. It’s super savory, delicious, and beautiful! They’re ridiculously simple to make and they hit the spot. 

sweet potato toasts with avocado and fruit

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.


Ingredients for 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
  • microgreens
  • edible flowers

How to Make Avocado Sweet Potato Toast

  • Heat a large skillet over medium-high heat.
  • Slice the sweet potatoes to 1/4 inch thickness. Combine a tablespoon of olive oil, salt and pepper, and garlic powder in a large bowl and toss to combine.
  • Cook the sweet potatoes for ten minutes on each side or until they are mostly browned and cooked through.
  • Mash the avocado with a fork and spread between the sweet potato pieces.
  • Top with a pinch of salt and pepper, drizzle with olive oil, and then top with either microgreens, edible flowers, raspberries, or radishes.

Tips For Making This Recipe

The most important thing about 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. 

Enjoy this delicious avocado sweet potato toast!


Yield: 2 servings (3 toasts)

Avocado Sweet Potato Toast

sweet potato toasts with avocado and fruit

This sweet potato toast recipe is topped with avocados, microgreens, radishes, raspberries, edible flowers, and sesame seeds.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 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
  • optional - microgreens and edible flowers

Instructions

  1. Heat a large skillet over medium-high heat.
  2. Slice the sweet potatoes to 1/4 inch thickness. Combine a tablespoon of olive oil, salt and pepper, and garlic powder in a large bowl and toss to combine.
  3. Cook the sweet potatoes for ten minutes on each side or until they are mostly browned and cooked through.
  4. Mash the avocado with a fork and spread between the sweet potato pieces.
  5. Top with a pinch of salt and pepper, drizzle with olive oil, and then top with either microgreens, edible flowers, raspberries, or radishes.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 558Total Fat: 43gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 0mgSodium: 97mgCarbohydrates: 44gFiber: 19gSugar: 10gProtein: 7g
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3 comments
    1. Thank you! I’m working on my photography – slowly but surely it’s getting better! Edible flowers are the best 🙂

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