I don’t know about you guys, but here in Brooklyn, Avo Toasts are all the rage. And for good reason! How delicious and easy it is cut or mash up some avo on toasted bread and top it with an egg, or sprinkle cheese and red pep flakes on top. It’s just terribly satisfying.
So these Sweet Potato Stacks run in that “family”, per say. However they’re entirely made of vegetables!! ..ahem…and bacon.. But mostly vegetables;)
Plus, you know, some of you cannot partake in that heavenly goodness that is called, BREAD. Currently, Andy avoids it too (and misses it terribly). Alternatives are all around us, they just need a little pizzaz!
Thus came the inspiration for these Stacks, which turned into real winners with that fresh sizzled bacon. (finally found bacon without added sugar at Whole Foods for Andy, hoooray)
*Serving quantity for 4 people, 2 stacks each
2 large baked sweet potatoes, baked (attempt 4 slices from each, depending on the size)
2 ripe avocados
7-8 slices of bacon
salt + pepper, to taste
olive oil, drizzles
Start with getting your bacon on the stove, medium heat. Flip them occasionally, and avoid overcooking them. Once they are done, set them on a plate layered with paper towels to dry a bit.
Bake the sweet potatoes in the microwave. I encourage an 85-90% bake to ensure it will still have some shape to it. It tastes great this way; both soft and firm simultaneously.
Slice the large potatoes in the long direction, and peel off the rim of skin; lay flat, sprinkle with light bit of salt and pepper.
Slice the avocado in half, then make slivers while it is still in the skin. Scoop out with a spoon and arrange the slices on the potatoes, with a bit more salt/pep. (or you can mash it with salt, pepper, garlic, and lemon – and just spread it on!)
Next, chop 7-8 cooked slices of bacon, and pile it YES.
Now you’re ready to drizzle with olive oil, fresh ground pepper, and salt to taste (depends on how much salt you’ve used already – I prefer to go light, but in layers).
Garnish with greens if you’d like.
These were too fun! If you’re having them for brunch, I’d say put an egg on it! :)
from my Tiny Kitchen,