Hello everyone, today’s recipe is for Mexican Sweet Potato Toasts. The first time I had something like this recipe was at The Breakfast Club in London. They didn’t have gluten free bread but used roasted slices of butternut squash in its place. I wasn’t sure I fancied it but when it came with my poached eggs and avocado it was amazing. This was about 2 years ago and I finally got round to making it at home myself. I’ve used slices of sweet potatoes and have topped them all my favourite breakfast items.
Other Breakfast Ideas
If you like this recipe for Gluten Free and Dairy Free Mexican Sweet Potato Toasts then you might like to try one of my other breakfast recipes:
- Try out a smoothie bowl with my Gluten Free and Dairy Free Chocolate Cashew Smoothie Bowl
- Go low carb with my recipe for Gluten Free and Dairy Free Mexican Sweet Potato Toasts
- Start the day with pancakes Gluten Free Vegan Banana Pancakes
- Try a firm favourite with Gluten Free and Dairy Free Poached Eggs with Chilli Lime Avocado
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Mexican Sweet Potato Toasts (Gluten Free, Dairy Free)
Preheat the oven to 180 oC. Clean the sweet potato and slice into 4 1/2cm slices. Place the potato slices on a baking sheet. Bake in the oven for 25 minutes or until cooked
Fry the bacon for a couple of minutes on each side or until crispy. Cut into small slices and set aside.
Crack the eggs into a pan of simmering water and poach for 3 minutes for a runny yolk.
Slice the spring onion, tomatoes and avocado
Plate up the slices of sweet potato and top with the bacon, poached egg, avocado, tomatoes and spring onion