Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Sweet Potato Taco Toast with Scrambled Eggs and Avocado
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings (2 toasts per serving)
-
- Nutritional Analysis
- Per Serving
- Calories
- 282
- Total Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 193 milligrams
- Sodium
- 467 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 6 grams
- Sugar
- 3 grams
- Protein
- 10 grams
Roasted sweet potato slices sub in for toast in this healthy breakfast. We spice up sweet potato planks and roast them until caramelized, then top them with creamy scrambled eggs, sharp Cheddar and slices of ripe avocado for a satisfying meal that’s also diabetes-friendly. A drizzle of hot sauce, a sprinkle of scallion greens and a squeeze of fresh lime gives each toast the final taco treatment.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings (2 toasts per serving)
-
- Nutritional Analysis
- Per Serving
- Calories
- 282
- Total Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 193 milligrams
- Sodium
- 467 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 6 grams
- Sugar
- 3 grams
- Protein
- 10 grams
Ingredients
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Directions
- Preheat the oven to 450 degrees F.
- Slice off as little of the 4 long sides of each sweet potato as possible so the potatoes sit flat on a cutting board. Slice the potatoes lengthwise into 1/4-inch-thick planks, each about 5 inches by 2 inches (you should get 4 planks per potato). Combine the sweet potatoes, cumin, garlic powder, onion powder, 2 teaspoons of the olive oil and 1/2 teaspoon salt in medium bowl and toss gently to coat.
- Spread the sweet potatoes on a baking sheet and roast until slightly browned around the edges and tender when pierced with a knife, about 15 minutes.
- Meanwhile, heat the remaining 2 teaspoons olive oil in a medium nonstick skillet over medium heat. Add the scallion whites and cook, stirring occasionally, until just softened, 2 to 3 minutes. Add the eggs and 1/2 teaspoon salt, then immediately reduce the heat to low and cook, swirling to cover the skillet with the egg. Cook untouched for 1 minute, then lightly lift the eggs and swirl the uncooked part around the skillet; cook 1 minute more. Sprinkle the cheese over the eggs, then continue to cook, stirring gently once or twice, until the eggs are just set and the cheese is melted, about 1 minute more.
- Divide the eggs among the sweet potato planks. Garnish each with 2 avocado slices and the scallion greens. Serve with hot sauce and lime wedges, if desired.
Cook’s Note
Food Network defines diabetes-friendly as 30 grams or less of carbohydrates per serving.
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