Eosinophilic Esophagitis Friendly Cilantro-Lime Sweet Potato Toasts
Total time40 min
Prep time10 min
Cook time30 min
4.9(11)
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Learn more →Ingredients
4 servings
For the toasts
- 1 large sweet potato (about 12 oz), scrubbed
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For the topping
- 1 large ripe avocado, halved and pitted
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 clove garlic, finely grated
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- 1 tsp olive oil, for drizzling (optional)
- 1 tbsp fresh cilantro leaves, for garnish (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Slice the sweet potato crosswise into rounds about 1/2 inch thick — you should get 8 rounds. Brush both sides of each round with the 1 tbsp olive oil and arrange in a single layer on the prepared baking sheet. Sprinkle with 1/4 tsp salt.
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