*If you're following a gluten-free diet, make sure you choose a hummus that is certified gluten-free.
Instructions
Preheat oven to 400ºF.
Line baking sheet with parchment paper to help prevent sticking to the pan.
Cut ends off sweet potato and slice it lengthways, making slices that are ⅓ to ½-inch thick. Be careful not to cut them too thin or they will be too soft to make a good “toast”.
Place sweet potato slices on parchment paper, place in oven and bake until slices are tender, roughly 20 minutes. You should be able to easily pierce them with a fork when they’re ready, but you don’t want them so soft that they’ll collapse when you add toppings.
Remove from oven and allow to cool slightly (about 2-3 minutes).
Spread hummus on toast and garnish with a dash of cayenne.
Top with avocado slices and a black pepper.
Spritz with juice of lime.
Note: Any sweet potato slices that you’ve toasted and that you don’t use immediately can be placed in the fridge in an airtight container. When you’d like to eat the leftover “toast” simply reheat it in the toaster and add your toppings. You can store the sweet potato toast in fridge for up to a week.
Nutrition Information
Serving size: 1 serving Calories: 114 Fat: 7 g Saturated fat: 1 g Carbohydrates: 13 g Sugar: 2 g Sodium: 56 mg Fiber: 4 g Protein: 2 g
Recipe by Nutrition Twins at https://www.nutritiontwins.com/avocado-sweet-potato-toast-with-hummus/