Description
Deliciously baked sweet potato toasts topped with refried beans, cheese, and fried eggs, served with fresh toppings.
Ingredients
Scale
- 1 large sweet potato (see note 1)
- 1–2 Tablespoons olive oil
- Kosher salt (to taste)
- 1 15-ounce can refried beans (see note 2)
- 1 Tablespoon taco seasoning
- 8 Tablespoons cheddar cheese (shredded)
- 4 eggs
- 1 cup shredded cabbage or lettuce
- 1 cup pico de gallo (or diced tomatoes)
- ¼ cup cilantro (roughly chopped)
- ¼ cup black olives (sliced)
- ½ cup radish (sticks or slices)
- ½ cup Cilantro Lime Sauce
- ½ cup Creamy Jalapeno Sauce
- ½ cup Salsa
- 2 scallions (sliced)
Instructions
- Preheat the oven to 400°F. Slice sweet potato into 1/4 inch planks; you should be able to get 4 planks from the right-sized potato. Place the planks on a baking sheet and lightly drizzle with olive oil and a drizzle of salt. Bake for 18-20 minutes.
- Meanwhile, stir the refried beans and taco seasoning together. Consider adding a pinch of salt if needed, depending on your beans and seasoning mix.
- After the sweet potatoes have cooked for the first round, spread the bean mixture on top of each sweet potato, and sprinkle on the cheese (optional to flip the sweet potatoes; not flipping will create a more caramelized bottom). Return to the oven to cook for an additional 8-10 minutes until the potato is cooked through and cheese is melted.
- As the potatoes cook, prepare any toppings. With 5 minutes remaining on the toasts, heat a large skillet over medium-high heat to fry the eggs. Or, prepare the eggs as desired.
- Plate the sweet potato toasts, then top with shredded lettuce, additional toppings as desired, and a fried egg. Serve with a sauce and/or salsa, and garnish with additional cilantro and sliced scallions as desired. Enjoy!
Notes
- Note 1: Choose a sweet potato that is firm and not too large to ensure even cooking.
- Note 2: Refried beans can be homemade or store-bought, depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 toast
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 186mg