As I mentioned earlier, I’ve been casually thinking about trying more grain-free meals and dishes. And after going to my workshop weekend for my nutrition schooling, I’m more and more curious about how it will or won’t work for me.
Part of our workshop weekend is to be test clients for each other, to practice the interviewing process and the functional evaluation we learn. In working with my test client/classmate, we discovered we shared similar issues.
I haven’t mentioned this on the blog (or to many people really), but for the last 2 plus years I’ve developed eczema again. I had it when I was younger, and somehow it went away for decades, until a lot of life and work stress flared it up again. I’ve been managing it with liberal amounts of coconut oil, trying to stay hydrated, and by trying to dial down on the stress. It’s pretty confirmed to me (from watching it all the time) that stress is a major factor in why it flares up or sticks around.
In talking with my classmate, she told me she had been working through eczema for most of her life, and when she removed grains from her diet, that helped her tremendously. Now, more than ever, I’m curious if that would work for me. Everyone’s body is unique in how it responds to everything, and in the same breath, there are some common things that can work for a lot of people. Taking out gluten and dairy help a lot of people with certain issues, healing every person’s gut helps them handle fats and absorb whatever nutrients they really need better.
So with her success story in mind, I’ve been thinking more about grain-free meals. I’ve been swapping out things when I can with veggies or gluten/grain-free options, whether they be greens, or in this case, a root vegetable.
I have a soft spot for crackers and dip-things. A lot of times I’m completely fine with crackers and dip (or cheese) and I don’t need an actual meal. The thought crossed my mind to use sweet potatoes as a cracker-like vehicle for something dip-related. With a ripe bag of avocados in our fridge and a carton of eggs, the idea for Huevocado Sweet Potato Toasts appeared. If you’re a super OG to this blog (or a friend), wayyyyyy back in the day I posted a Huevocado sandwich recipe, which is my take on egg salad. Instead of mayonnaise, I smash an avocado in and enjoy the healthy fat and protein combo.
This Huevocado Sweet Potato Toasts recipe is perfect for dinner, lunch, and even more fun, healthy entertaining. Depending on the size of your sweet potatoes, two could be more than plenty to serve two to three people. I roasted these in Epic Duck Fat because I was lucky enough to get Epic cooking oils for Christmas, but if you’re a vegetarian/don’t want to use animal fats, coconut oil will work perfectly.
If you’re entertaining with these, you can also add some fun garnishes, like cilantro or chives, but that’s purely for fun. If you don’t want to do that, they’ll taste just as good! I added some heat in my Huevocado mixture, if that’s not your jam, feel free to leave it out.
Whether you’re thinking about doing more grain-free meals like me or if you’re just a sweet potato lover/avocado lover, I hope you enjoy and have fun with this grain-free dish.
- 5 eggs
- 2-3 avocados (add 1-2 more depending on size)
- 2-3 tsp garlic powder
- 2-3 tsp paprika
- 2-3 tsp cumin
- 1-2 tsp cayenne or chipotle (optional if you're sensitive to heat)
- salt to taste
- 2 large (6+ inches) sweet potatoes, cut in 1/4" discs
- 1-2 tbsp coconut oil or Epic Cooking Oils
- salt and garlic powder
Preheat oven to 425.
On a foil-lined baking sheet, rub coconut/cooking oil along the bottom of the pan. Arrange the sweet potato discs in a single layer. Sprinkle with salt and garlic and roast for 15 minutes. Flip, lightly sprinkle with salt and garlic again and roast for 15 minutes or until fork tender.
In a medium stock pot, bring salted water to a boil. Carefully ladle the eggs in and let boil (covered/uncovered) for 8 minutes. Ladle the eggs into a bowl filled with ice and cold water and let sit for 10-15 minutes or until cool (this will make it easier for the shells to come off.
Drain bowl and remove eggs. Crack the eggs and place the eggs into a dry bowl an add in the avocados. With a fork or knife, mash the eggs and avocados together until incorporated and in smaller chunks. Add garlic powder, paprika, cumin, your heat and salt and stir to combine. Taste and adjust seasonings as needed.
To serve, dollop 1-2 spoonfuls of huevocado mixture on to the warm sweet potato rounds and enjoy.