Sweet Potato Toast with Avocado and Radish Recipe

DIRECTIONS

Ingredient notes: Short and fat sweet potatoes work best in this recipe.

1. Warm 10-inch skillet with cover over medium heat.
2. Slice sweet potatoes lengthwise into ½-inch slices. Cooking in batches, brush both sides of each slice with light coating of butter and arrange in a single layer in the skillet; reduce heat to medium-low. Cover and cook on each side for 3 minutes. Remove cover and allow each side to brown, about 2 more minutes on each side or until sweet potatoes are tender.
3. Remove sweet potato toasts to a plate, layer sliced avocado, sprinkle with flakey salt and pepper, and top with thinly sliced radish and slices of egg. Garnish with microgreens if desired. Serve warm, about 2 slices per serving.

Variations:
Salmon & Cucumber Sweet Potato Toast: Top each sweet potato toast with 2 long ribbons cucumber (made with a vegetable peeler), 2 ounces smoked salmon, 1 thin slice red onion, a pinch salt, and a pinch pepper. Per serving net carbs- 15.1g; protein: 11.9g; fiber- 2.6g; fat- 3.9g; calories- 153.

Tomato & Avocado Sweet Potato Toast: Top each sweet potato toast with 1/4 avocado sliced and fanned, 3 halved cherry tomatoes, a pinch salt and a pinch pepper. Per serving net carbs- 16.9g; protein: 3.4g; fiber- 8.1g; fat- 12g; calories- 208.