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white plate holding two slices of sweet potato toast topped with hard boiled egg
5 from 4 votes

Sweet Potato Toast (Whole30 Approved)

This is one of the easiest and most satisfying comfort food breakfasts you’ll ever have — especially if you’re an egg and avocado toast fan. But rather than using traditional whole grain bread, this recipe calls for oven-roasted sweet potatoes, which makes it Whole30 Plan approved and paleo friendly.

Course Breakfast
Cuisine American
Keyword low fodmap breakfast, sweet potato toast, whole30 breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 374 kcal
Author Kettle & Fire


  • 1 large sweet potato
  • ½ tablespoon extra virgin olive oil
  • 4 large eggs
  • 1 avocado
  • ¼ teaspoon garlic salt
  • ¼ teaspoon crushed red pepper chili flakes


  1. Heat the oven to 375°F.
  2. While the oven is heating, cut sweet potato into four quarter-inch thick slices with a very sharp knife.
  3. Line a baking sheet with parchment paper and place the four sweet potato slices on the paper. Drizzle olive oil over the sweet potatoes to evenly coat. Transfer to the oven and bake for 20 minutes, or until soft and slightly browned.
  4. While the sweet potatoes are baking, bring 6 cups of water to a boil in a medium-sized pot. Once the water is boiling, carefully place eggs into the pot and let boil for exactly 6 minutes.
  5. Slice the avocado in half and spoon into a small bowl, discarding the pit. Add the garlic, sea salt and smash lightly with a fork.

  6. Once the eggs are done, carefully peel the shell under cold running water.
  7. Assemble on a plate using the sweet potato as the toast. Spread avocado mash onto the toast, top with soft-boiled eggs, and garnish with crushed red pepper chili flakes.

Recipe Notes

Whole30, Gluten Free, Dairy Free, Paleo