I’m going to be real honest with you guys, I really love this recipe but I kind of hate myself for doing it. This recipe arose when I (unsuccessfully) was attempting to do Whole 30 again for the month of January. It’s one of those big time Pinterest, Keto crazed trends where people try to act like things like sweet potatoes can replace bread. Out of spite I tried it, and let me be honest, this does not replace actual avocado toast in any way, but as a stand alone snack, or incredibly easy dinner, this is simple, fresh and delicious!
I understand as a person that is constantly telling you you won’t miss the meat in my dishes it’s a little hypocritical for me to hate on people trying to replace bread with vegetables, but what can I say, I love bread! (have you guys seen the clip of Oprah yelling about how much she loves bread? That’s me 100%).
Okay so to shift the attention back to the dish at hand, sweet potatoes are seriously natures most versatile vegetable. I truly believe they go great with anything but one of their best match ups by far is avocado. The mix of the hot sweet potato with the cold, spicy guacamole in this recipe is truly magical. And the sliced mangoes are literally and figuratively the cherry on top.
You might be thinking, how is this different from just baking a potato and putting guac in it, well I’ll tell you, it’s easier to eat and easier to heat up so it will last you! If you wanted to do this for breakfast, you can bake a bunch of the sweet potato slices in advance and then reheat them in the morning and boom, 5 minute breakfast. In all seriousness though, I prefer this dish as a very easy dinner. It only takes about 30 minutes and most of that is passive time with the potatoes are baking, plus about 5 minutes to figure out how the F to slice a mango (look on Youtube, I’m not kidding).
You can use this as a side, you can present it as an appetizer for a party, or you can eat it all yourself. It’s easy, delicious and honestly beautiful I mean look at those colors! It’s also clearly healthy though I’d prefer not to focus on that part because I’m here to get you to love veggies, not to get you to hate yourself for not being healthy, you have all of Instagram to help you with that.
Love,
Jackie
- 4 Sweet potatoes
- 2 tbsp olive oil
- a pinch salt and pepper
- 2 avocados
- ½ red onion, finely diced
- 1 roma tomato, diced
- juice of 1 lime
- 1 tsp salt
- 1 tsp garlic powder
- 1-2 jalapenos, diced with seeds (choose your spice level here)
- cilantro (optional)
- 3 mangoes - sliced
- Preheat the oven to 400 degrees. Cut both ends off the sweet potatoes and place cut side down on the cutting board. Then sliced vertically into ½ inch thick pieces of "toast".
- Place the pieces of sweet potato on a parchment lined baking sheet. Brush with olive oil and sprinkle with salt and pepper. Place in the oven and bake for 20 minutes until they start to soften. You want them to be cooked but not so soft that they're mushy.
- While the sweet potatoes are cooking, make the guacamole. Place the avocados into a medium bowl and smash them with a fork until smooth with a few chunks mixed in. Add in the red onion, tomato, lime juice, salt, garlic powder, jalapenos and cilantro if you're using it.
- When the sweet potatoes are cooked, removed from the oven, top with the guacamole and sliced mango. To reheat these you can heat them in a pan with olive oil, fry and each side for about 5 minutes. You can also top them with fried or poached eggs for a breakfast.
