Skip the bread, and toast sweet potato slices and top with whatever you desire! Here’s one version from Dr. Mark Hyman that serves 4.
INGREDIENTS
2 sweet potatoes
1 avocado
4 hard boiled eggs (optional)
1 cup corn & bean salsa
pinch salt (optional)
pinch chipotle pepper flakes (optional)
METHOD
- Preheat the oven to 350° F.
- Set a wire baking rack over a baking sheet. Lay each sweet potato slice on the wire rack.
- Bake for 20-25 minutes, until the potato slices start to soften.
- Remove from oven and store baked slices in the fridge to make each morning.
- In the morning, toast each slice in the toaster.
- In a medium bowl, mash the avocado together with eggs (if using).
- Top each sweet potato slice with a scoop of the salsa & avocado.
- Sprinkle with salt and chipotle pepper flakes to taste (if using) & serve.
