Try this low-carb, high-fiber and gluten-free recipe prepared with sweet potatoes and avocado.
Want a quick breakfast or a healthy appetizer for this busy time of year? Try this low-carb, high-fiber and gluten-free recipe prepared with sweet potatoes and avocado. Replace bread with sweet potatoes, and in less than 30 minutes you’ll have a dish that’ll please everybody.
- Peel (or not) and slice sweet potatoes into pieces (like toast) about ¼ inch thick. Brush lightly with a little olive oil.
- Pop into the toaster – it may take two or more rounds on high to cook through. Be patient – it might take as long as 15 minutes; you want the potato to be cooked and slightly browned.
- Add ¼ of an avocado, and salt and pepper to taste.
By Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND – Senior Director, Worldwide Nutrition Education and Training
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