Festive Avocado-Pomegranate Sweet Potato Toast
Sweet potato toasts are slathered with mashed avocado and topped with pomegranate seeds and toasted hazelnuts. The finishing touch? A sprinkle of sea salt and spritz of fresh lime juice.
Servings: 4 pieces
Ingredients
- 1 medium sweet potato, washed and sliced lengthwise into ¼- slices
- 1 ripe avocado, pitted and peeled
- Juice of ½ to 1 lime, to taste
- Sea salt
- ⅓ cup pomegranate seeds
- ¼ cup crushed toasted hazelnuts or shelled hemp seeds (optional)
Instructions
- Toast the sweet potato slices in a toaster* for 5 to 10 minutes, or until cooked through and firm-tender. You may need to toast multiple times depending on the toasting length for your toaster.
- While the sweet potato slices toast, add the avocado to a small bowl and use the back of a fork to mash it to desired consistency. Add the lime juice and sea salt, to taste, and gently mash again to incorporate.
- Slather each sweet potato toast with the mashed avocado. Top with the pomegranate seeds and hazelnuts or hemp seeds (if using). Season with a pinch of sea salt, if desired, and serve immediately.
Notes
*Depending on the strength and reliability of your toaster, you may want to opt for roasting in the oven. It takes a little longer but yields the most consistent toast/roast! If you opt for this method, preheat the oven to 375F and line a baking tray with parchment paper. Spread the sweet potato slices into a single layer in the pan and bake for 20 to 25 minutes, or until tender.