Avocado Toast Three Ways

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 large sweet potato or yam (1 will make 3-4 slices of "toast" so you decide how many sweet potatoes you need)
  • coconut oil spray
  • salt, to taste

For the avocado

  • 2 large avocados, mashed
  • salt, to taste

For the lox &


  1. Preheat oven to 400 degrees F. Slice sweet potatoes in to 1/2 inch slices, lengthwise. Place on a baking sheet and spray with coconut oil spray then sprinkle with salt on top. Bake for 15 minutes, flip to other side, spray with coconut oil and top with salt and bake for another 10 minutes, until browned and soft.
  2. While sweet potatoes are baking, mash the avocado with salt until completely combined. Then organize your toppings.
  3. For the lox & cream cheese avocado toast - spread on almond milk cream cheese on top of the sweet potato slice, then top with mashed avocado, salmon, cucumber, capers and sprouts and top with freshly cracked black pepper.
  4. For the southwest breakfast avocado toast - cook up the fried up, then spread mashed avocado on the sweet potato slice, then add salsa, cilantro, sliced radishes, and top with freshly cracked pink peppercorns.
  5. For the prosciutto date avocado toast - spread the mashed avocado on top of the sweet potato slice then top with prosciutto, pieces of almond milk soft cheese, sliced dates, arugula, coarse salt and freshly cracked black pepper. 
  6. Serve immediately and enjoy thoroughly!


Recipe Notes

*I use Kite Hill Brand

© 2019 PaleOMG.com. All rights reserved.
Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!
Don't Miss A Bite!