This dish makes a perfect breakfast, brunch, lunch or even dinner and it’s so easy to make. I usually prepare a batch of sweet potato toast which I then store in the fridge (they will last for 4-5 days in a sealed container) and just reheat as needed. The toast also works well topped with goat’s cheese, hummus, or pretty much anything as a healthier alternative to regular toast! The recipe is written below and if you scroll down you’ll find a short video of me making this dish.

Sweet potato toast with mashed avocado and steamed egg
Gluten-free / Dairy-free

Skill: easy
Time: 25 mins


  • 1-2 medium sweet potatoes
  • 1/2 an avocado
  • 1 tbsp lemon juice
  • Salt and pepper
  • 1 egg
  • About 1/3 of a cup of water
  • 1 handful of chopped spinach (optional)


  1. Preheat oven to 200C
  2. Slice sweet potato lengthways into strips about 0.5 cm wide
  3. Place onto a lined baking sheet and roast in the oven for 15 mins
  4. While potatoes cook, mash the flesh of ½ an avocado with lemon juice, salt and pepper and place to one side
  5. After 15 mins turn the sweet potato toast over and return to the oven for a further 10-mins
  6. Heat a small non-stick frying pan on the hob to medium heat, add a splash of water – about 1/3 of a cup
  7. Break the egg (or eggs) into the water in the pan and allow to start cooking for about 30 seconds then cover with a lid (ideally glass so you can see what is going on) and steam for 2-3 mins until cooked to suit your taste
  8. Once cooked remove the sweet potato slices from the oven, serve 3-4 slices topped with the mashed avocado, shredded spinach (optional) and the egg

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