NOW IN SEASON! 

California Avocado Sweet Potato Breakfast Stacks


Written by our friend Rachael of La Fuji Mama

This is one of my favorite times of year when I usually start to crave summer fruits and vegetables, and this dish was born out of those cravings.  

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I thinly slice a large sweet potato into rounds, brush them with ghee (a type of clarified butter, but you could use regular butter too!), sprinkle them with salt, and stick them in the oven to roast until they are tender and starting to brown.
 

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I then layer slices of roasted sweet potato with layers of fresh sliced California avocado and top the stack with a fried egg. I like using a biscuit cutter to trim my fried eggs, but this isn’t necessary. I just like the clean look that it gives the finished dish!  


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I like to top my stacks with a bit of fresh cilantro, but you could use basil or another herb that you love. You could also drizzle your stacks with some sriracha or a spoonful of salsa. You can really customize these using whatever you’ve got on hand. They make a delicious way to enjoy California Avocado season!
 

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California Avocado Sweet Potato Breakfast Stacks Recipe

Serves: 4

Prep time: 5 minutes
Cook time: 20 minutes 
Total time: 25 minutes

Ingredients
1 large sweet potato
1 Tbsp. ghee, melted (or butter)
Fine grain sea salt, to taste
2 medium ripe Fresh California Avocados, seeded, peeled and sliced
4 fried eggs, trimmed with a biscuit cutter, if desired
Fresh cilantro, to garnish

Directions

  1. Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set aside
  2. Scrub the sweet potato to remove any dirt and debris. Slice the sweet potato into 1/4-inch slices, leaving it unpeeled. Brush both sides of the slices with the melted ghee and sprinkle the slices with fine grain sea salt. Arrange the sweet potato slices, not touching, in rows on the prepared baking sheet
  3. Roast the sweet potatoes in the preheated oven for about 20 minutes, turning them over with a spatula after 10 minutes, until they are golden. Transfer the sweet potatoes to paper towels to drain
  4. Put a sweet potato slice in the center of a small plate. Top the slice with a layer of avocado slices and sprinkle of sea salt. Repeat with another sweet potato slice and layer of avocado slices and sprinkle of sea salt. Top the stack with a fried egg and a few cilantro leaves. Repeat the process with the remaining ingredients and serve immediately

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