Avocado Tomatillo Sweet Potato Toast




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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.  


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:

Preheat oven to 425°F.

1- In a double boiler, steam diced sweet potato until soft, about 10-15 minutes. The smaller the dice, the faster they steam!

2- Remove sweet potato from the steamer and place in a large mixing bowl. Using a potato masher or a fork, mash potatoes until completely smooth and creamy.

3- In a small bowl, mix all of the dry ingredients together.

4- Add dry ingredients to the smashed sweet potato and combine thoroughly—works best with your hands.

5- Place the dough on a 12” x 8” piece of parchment paper. Roll dough to ⅛” thickness about 7-½” x 6” rectangle. Use a pizza cutter to score the dough into 12 toast size pieces, 1-½” x 2-½”.

6- Carefully place parchment paper with the dough on a sheet pan. Place in the oven and cook for 12-15 minutes until the sweet potato looks dry and starts to brown. Remove from the oven.

7- 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. Cook for another 3 minutes.  Remove parchment paper with toasts to a cooling rack, 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

Place 1 rounded TB of Guacamole on each  sweet potato toast along with a tiny pinch of salt, 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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