Average: 5 (1 vote)
Total time
25 minutes
8 servings
Serving Size
half of a sweet potato

2 sweet potatoes

2 avocados, thinly sliced

½ cup walnuts, diced

1-½ teaspoon red pepper flakes, plus more if desired

4 teaspoon extra-virgin olive oil

¾ teaspoon flaky salt

  1. Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about ¼ inch thick.
  2. For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
  3. For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
  4. When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.

Recipe and photo courtesy of California Walnuts


Calories: 180
Total Fat:15 g
Saturated Fat: 2g
Sodium: 240mg
Carbohydrate:12 g
Fiber: 5g
Total sugar: 2g
Added Sugar:0 g
Protein: 3g

Yield: 8 servings

Serving Size: half of a sweet potato

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frank cavarretta

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