Avocado Tomatillo Sweet Potato Toast

August 21, 2019—0 Comments
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Avocado Toast is all the rage and tomatillos are in season, so let’s “fix ‘em up” and see how beautiful the flavors meld! We use sweet potato toast as a super nutritious and filling “toast” for the tart, creamy topping.

Avocado Tomatillo Sweet Potato Toast

Servings: Makes 12 pieces (serves 6)

For the Sweet Potato Toast

  • 1 (12-13 oz.) sweet potato, skin and diced to ¼“ pieces
  • 3 TB Coconut flour
  • 3 TB Arrowroot flour
  • 1 tsp. Dried oregano or marjoram
  • 1 tsp. Garlic powder

For the Avocado Tomatillo Guacamole

  • 2 large avocados, peeled, pitted, and diced to ½” pieces
  • 3 TB finely diced red bell pepper
  • 1 TB chopped scallions (light green parts)
  • 4 medium-size tomatillos, husked and diced to ¼” pieces
  • 1 medium-size garlic clove, peeled, smashed, and minced
  • 2 TB chopped cilantro, stems removed
  • ½ serrano pepper, seeded and minced (more if you like it super hot)
  • 1 TB lime juice, or more to taste, from 1 lime
  • Freshly ground black pepper to taste
  • Just before serving: Pinch of salt (optional), or more to taste

Make the Sweet Potato Toast

  1. Preheat oven to 425°F.
  2. In a double boiler, steam diced sweet potato until soft, about 10-15 minutes. The smaller the dice, the faster they steam!
  3. Remove from the steamer and place in a mixing bowl. With a potato masher or a fork, mash potatoes until completely smooth and creamy.
  4. In a small bowl, mix together all of the dry ingredients.
  5. Add to the smashed sweet potato, and combine thoroughly—works best with your hands.
  6. Place the dough on a piece of parchment paper, 12” x 8” big. Roll dough to ⅛” thickness about 7-½” x 6” rectangle.
  7. With a pizza cutter, score dough into 12 equal size pieces, 1-½” x 2-½” rectangular “toast” size pieces.
  8. Place the parchment paper directly on the grate in the preheated oven, and cook for 12-15 minutes until sweet potato looks dry and just starts to become golden.
  9. With tongs, remove parchment paper directly to sheet pan. Keep the oven turned on. Very carefully, with a knife, cut along the scoring marks to separate each toast piece. Turn over the cut pieces and place back in the oven, directly on the grates. Cook another 3 minutes. Remove and cool to room temperature.

Make the Avocado Tomatillo Guacamole

  1. Combine all of the ingredients together.
  2. Add more lime juice or ground black pepper, to taste.

To Serve

  1. Place 1 rounded TB of guacamole on each of sweet potato toast along with a tiny pinch of salt (optional), if desired.

Nutrition Per Serving:  170 calories, 11g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 75mg sodium, 18g carbohydrate, 7g fiber, 3g total sugar, 0g added sugar, 3g protein


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Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.





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