A healthy breakfast alternative featuring thin-sliced sweet potato baked until tender-crisp, then topped with dairy-free cream cheese, avocado, and everything bagel seasoning. Optionally served with a side of scrambled eggs.
1. Preheat oven to 425 degrees Fahrenheit.
2. Cut your sweet potato as thin as possible into toast-like slices.
3. Lightly spray the sweet potato slices with olive oil.
4. Bake at 425 degrees Fahrenheit for about 10 minutes on each side (total 20 minutes), adjusting time based on the thickness of your slices, until tender.
5. After baking, broil the sweet potato slices for 1 to 2 minutes until slightly crispy, watching carefully to prevent burning.
6. Remove from oven and immediately top the sweet potato toasts with almond milk cream cheese, sliced avocado, and a generous sprinkle of everything but the bagel seasoning.
7. Serve hot, optionally with a side of scrambled eggs.
8. For leftovers, store cooked sweet potato toasts and reheat by popping them in the toaster or broiling for a couple of minutes in the oven for a quick breakfast the next day.
