Sweet potatoes meet avocado pea mash, feta and eggs

After going gluten free I've rarely had anything toasted. This recipe from Tuulia was originally called "sweet potato toast", which made me quite excited. A toast with lots of super yummy toppings, in this case, feta cheese, a light and fresh puree out of avocados and peas plus runny, gooey eggs sounded like heaven to me. So I got to work. And wonderful it was, indeed! The toast aspect didn't really come across, though, but I still almost licked the plate. So no harm done. Just out of principle, though, I'm not going to call these "toast". Like I refuse to call stuff piled on a salad "a hamburger". Anyhow, these babies are delish as breakfast, lunch or dinner. Or a snack. Probably not as dessert. Or maybe, with some caramel sauce?

As I am queen of "more toppings and sauce than the actual main ingredient, please", you can't really see the poor sweet potato slices, hiding under the pile of yumminess. But rest assured, it is there. And it is delicious!

The original recipe didn't add salt on the sweet potatoes while roasting them, but if I were to do this recipe a second time (which I probably will, as it was really really yum) I'd add salt. And maybe some mint to the puree/mash. Just as a tip!

Sweet potato slices, avocado pea mash, feta and eggs

serves 4

1-2 sweet potatoes
2-3 tbsp olive oil
a few handfuls of baby spinach (or other leafy greens)
Avocado Pea Mash, for serving
sheep feta cheese, crumbled
4 organic eggs
salt & black pepper
fresh herbs or sprouts

Avocado pea mash

1 big ripe avocado
1 1/2 cups / 200g fresh or thawed peas
1/2 lemon, juiced
3 tbsp olive oil
salt & black pepper
a bit of water, if needed
(optional: some mint leaves)


Preheat the oven to 200 C°. Wash the sweet potato thoroughly, peel if you're so inclined and cut it into about 2 cm slices lengthwise. Cover a baking tray with parchment paper and place the sweet potatoes on the baking tray. Sprinkle with olive oil (and salt). Bake for about 15-20 minutes, until the sweet potatoes are soft. Prepare the avocado pea mash and the eggs in the meantime.

Add all the avocado pea mash ingredients to a blender (or use a hand mixer) and pulse/mix until relatively smooth with some bits left. Add a bit of water, if needed. Add salt and black pepper to taste.

Boil the eggs for about 4 to 5 minutes, so that the yolk remains runny. 

When the sweet potatoes potatoes are ready, remove them from the oven. Place the slices on plates and top with spinach, avocado pea mash, crumbled feta cheese and the eggs. Sprinkle some fresh herbs on top too. Serve straight away and enjoy!