I remember the first time I had a sweet potato… I hated it! Being a midwestern gal, I’m used to starchy white potatoes. It’s funny how things come full circle because now I love sweet potatoes and am not a big fan of white potatoes!
This breakfast is super fast which is a must on work/school days. You can slice and cook the sweet potatoes ahead of time and reheat them the morning you’re going to serve them. That’s a huge time saver that I love!
Sweet Potato Avocado Toast with Cheesy Eggs
Makes 2 servings
1 large sweet potato, cut into 1/4-inch thick slices
olive oil for spritzing
1 tablespoon water
salt and pepper
1/4 cup cheddar cheese, shredded
1 tablespoon chopped parsley
- Preheat an air fryer to 400˚F. Lightly spritz both sides of the sweet potato slices with olive oil and place in an air fryer. Air fry for 10 minutes.
- Meanwhile, mash the avocado and set aside.
- Scramble the eggs with the water. Lightly spritz a nonstick skillet with oil and set over medium-low heat. Add the eggs and cook one minute. Add the cheese and continue to cook until the desired consistency. Salt and pepper to taste.
- Remove the sweet potato toasts from the air fryer to a serving plate. Top with the avocado and eggs, then sprinkle with parsley and serve.
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