Sweet Potato "Toast" with Avocado & Egg

Sweet Potato "Toast" with Avocado & Egg

Health Rating
Prep Cook Ready in Servings
10 min 45 min 55 min 2


1 small potato(es) Sweet potato
2 avocado(s) Avocado (peeled, smashed)
1/2 cup Baby spinach
4 slice Prosciutto, extra lean
4 medium egg Egg
1 pinch Salt and pepper (use sea salt)
2 tbsp Parsley, fresh (for garnish)


1. Preheat oven to 400F. 

2. Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandolin..

3. Lightly oil both sides of the sweet potato slices, then place on parchment paper on a baking sheet. Bake for 30 minutes or until slightly toasted.

4. While the potato is baking, bring a pot of water to a simmer. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl of room temperature water (while the potato is still baking).

5. Head a skillet on medium heat with 1 tbsp. of oil and cook the prosciutto for 1 minute on each side. Remove and place on a paper towel.

6. Once the potato has cooked, add to a plate and top with smashed avocado, baby spinach, a slice of prosciutto and a poached egg.


Nutrition Facts

Per Portion

Calories 400
Calories from fat 266
Calories from saturated fat 39
Total Fat 29.5 g
Saturated Fat 4.3 g
Trans Fat 0
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 19.7 g
Cholesterol 0
Sodium 50 mg
Potassium 1203 mg
Total Carbohydrate 28.5 g
Dietary Fiber 15.3 g
Sugars 3.7 g
Protein 5.1 g

Dietary servings

Per Portion

Meat 0.7
Meat Alternative 1
Vegetables 2.3

Energy sources



Sweet Potatoes

contain beta carotene which is converted to vitamin A in the body and is important for healthy vision and immunity!


are a source of monounsaturated fatty acids which are important for heart health! 


are a great source of protein and also provide some important B vitamins!