Sweet Potato and Avocado Breakfast “Toast”

1. Slice sweet potatoes into 1/4 inch thick slices. Seed and dice tomato. Chop cilantro.

2. Preheat oven to 425F. Place a wire rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.

3. While the oven is heating, mash avocados in a medium bowl with a fork. Add tomatoes, cilantro, lime juice, and red pepper flakes.

4. Season with 1/3 of the salt and black pepper, to taste, and stir to combine. Set aside.

5. Arrange the sweet potato slices on the prepared wire rack and place in oven for 15-20 minutes or until slices are fork-tender, turning once halfway through cooking.

6. Remove from oven and set aside.

7. While the sweet potato slices are cooking, heat half the olive oil in a large non-stick sauté pan over medium-low heat.

8. Add half of the eggs and season with 1/3 of the salt and black pepper, to taste.

9. Cover pan and cook until the whites are set and the yolks are done to the desired consistency, around 3-5 minutes.

10. Remove lid and transfer eggs to a plate and keep warm. Repeat with the remaining eggs.

11. To serve, top each sweet potato slice with a spoonful of fresh guacamole and a warm sunny-side-up egg. Sprinkle with smoked paprika, if desired. Enjoy!