Sweet Potato Toast (Whole30 Approved) Recipe

Preheat your oven to 375°F.

While the oven heats, use a very sharp knife to cut the sweet potato into four quarter-inch thick slices. Line a baking sheet with parchment paper, then arrange the sweet potato slices on it.

Transfer the baking sheet to the oven and bake for 20 minutes, or until the sweet potato slices are soft and slightly browned at the edges.

While the sweet potatoes bake, bring 6 cups of water to a boil in a medium-sized pot. Once the water is boiling, carefully lower the eggs into the pot and let them boil for exactly 6 minutes for a soft-set yolk.

While the sweet potatoes finish and the eggs cool, slice the avocado in half, discard the pit, and spoon the flesh into a small bowl. Add the quarter teaspoon garlic salt and quarter teaspoon pepper chili flakes, then smash lightly with a fork until it's a chunky mash.

Once the eggs are done, carefully peel the shells under cold running water. To assemble, use the baked sweet potato slices as your "toast." Spread a generous layer of the seasoned avocado mash onto each slice, then top with the soft-boiled eggs. Garnish with more crushed red pepper chili flakes, if you like.