Gluten-Free Vegan Oven-Baked Sweet Potato "Toast" with Spicy Guacamole
This Oven-Baked Sweet Potato "Toast' with Spicy Guacamole is an easy and healthy recipe that is oven-baked for the perfect plant-based snack. Use my Spicy Guacamole topping or your favorite savory or sweet topping to enjoy this fun snack in less than 20 minutes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | Alkaline | Lectin-Free* | Paleo-Friendly | Medical Medium® Compliant }
Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the sweet potato "toast":
Wash and dry the sweet potato.
Cut off both ends of the sweet potato.
Slice the sweet potatoes from top to bottom in 1/4-inch thick pieces. You should have 4-6 slices using a large sweet potato.
Place the sweet potato slices on the prepared cookie sheet making sure they don't overlap.
Lightly brush both sides with avocado oil and lightly sprinkle with Himalayan pink salt.
Bake at 425 degrees Fahrenheit for approximately 5 minutes. Flip the slices over and continue baking for an additional 5 minutes, or until they are fully cooked. They should be soft enough to stick a fork through but sturdy enough to hold toppings.
Remove from the oven and prepare for assembly.
Prepare the guacamole:
While the sweet potato slices are baking, prepare the guacamole by adding all ingredients for the guacamole to a small bowl and mash it together with a fork until it gets to the consistency you prefer.
Taste and adjust the seasonings to your preference.
Assembly:
Transfer the sweet potato slices to your serving dish and top with 1-2 heaping tablespoons of guacamole.
Optional: Garnish with additional chopped cilantro and/or red onions.
Notes
*Lectin-Free. Omit the jalapeno to keep the recipe 100% lectin-free.Sweet Potato. I recommend the "garnet" yam variety for best results. Try to find the largest and most uniform sweet potato you can. Envision the slices you will make with the sweet potato when picking it out. Also, there is no need to peel it - just make sure the sweet potato is cleaned and dried before baking. Keep in mind that the size of the sweet potato you use will determine how many slices it will yield. You should be able to get between 4-6 slices (at 1/4-inch thickness) from one large sweet potato.Avocado Oil. This can be substituted with organic extra-virgin olive oil. In addition, you don't want to use too much on the sweet potato slices - just lightly brush some on each side.Red Onion. I like to use red onions because of the color it gives to the dish, but you can use your favorite onion variety. However, I don't recommend sweet onions for this savory recipe.Cilantro. Always fresh, fresh, fresh! You may need a little extra if you want to garnish the sweet potato toast before serving.Garlic. Freshly crushed garlic will give you the best flavor, but if you don't have any on hand, you can also use organic ground garlic.Jalapeno. I love to add jalapenos to my guacamole, but if you don't like spicy foods or will be serving this to children, you may want to reduce or omit the jalapenos.Lime Juice. The freshly squeezed lime juice will give you the best flavor and nutritional content since it hasn't been pasteurized, but you can use organic store-bought if you don't have fresh limes.Black Pepper. I added this to enhance the flavor profile, but it can be omitted if you prefer.Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt.Serving Size: This recipe will make approximately (4) slices based on a large sweet potato. Nutritional information is calculated for (2) slices which is (1) serving based on a total of (4) slices. Keep in mind you may get 4-6 slices depending on the size of the sweet potato, so the nutritional information could change.