Food + Drink |

A Sweet (Potato) Series: Sweet Potato Toast

A Sweet (Potato) Series: Sweet Potato Toast

Our motto: Avocado toast never gets old—but we do love finding ways to make it better. And because it’s Nutrition Month, we’re finding ways to put a healthier spin on our favorites. We asked our associates their go-to healthy recipes and we were surprised to see several sweet potato recipes (like this sweet potato lasagna!). Our team at Café Vida helped us make this savory yet sweet toast, and boy, were we impressed! Whether you’re enjoying this for breakfast, lunch, dinner (or all three)—you’ll never get tired of this healthy treat. And, who knew that pomegranates and avocado would taste so good together?


Medium to Large Sweet Potato
Olive Oil
Salt and Pepper
1-2 Avocado
1 Pomegranate


Pre-heat oven to 400°.

Wash sweet potato.

Cut sweet potato lengthwise into thin slices, about 1/4″ thick.

Coat sweet potato slices with a small amount of oil. Season with salt and pepper and place on a baking sheet with a little room between each slice.

Bake for about 15-20 minutes, flip slices over and bake for another 15-20 minutes or until a fork can easily pierce the sweet potato.

Remove from oven and top with avocado and pomegranates. 

Stay tuned for our other sweet potato recipes all month long!

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