5 from 3 votes
Tostada-Inspired Sweet Potato Breakfast Toast
Take breakfast to the next level with sweet potato toasts topped with taco-seasoned refried beans, crisp veggies, a fried egg, and all the taco fixins for a hearty, filling, flavorful Mexican-inspired breakfast!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
266 kcal
Course:
Breakfast
Cuisine:
American, Mexican
Ingredients
- 1 sweet potato see note 1, large
- 1-2 Tablespoons olive oil
- kosher salt to taste
- 1 ounce can refried beans see note 2
- 1 Tablespoon taco seasoning
- 8 Tablespoons cheddar cheese shredded
- 4 egg
Suggested Toppings
- cabbage or lettuce, shredded
- Pico de Gallo or diced tomatoes
- cilantro roughly chopped
- black olives sliced
- radish sticks or slices
- cilantro lime sauce
- Jalapeño Sauce creamy
- salsa
- scallions sliced
Instructions
- Preheat the oven to 400°F. Slice sweet potato into 1/4 inch planks; see note below, you should be able to get 4 planks from the right-sized potato. Place the planks on a baking sheet and lightly drizzle with olive oil and a drizzle of salt. Bake for 18-20 minutes.
- Meanwhile, stir the refried beans and taco seasoning together. Consider adding a pinch of salt if needed, depending on your beans and seasoning mix.
- After the sweet potatoes have cooked for the first round, spread the bean mixture on top of each sweet potato, and sprinkle on the cheese (optional to flip the sweet potatoes, not flipping will create a more caramelized bottom). Return to the oven to cook for an additional 8-10 minutes until the potato is cooked through and cheese is melted.
- As the potatoes cook, prepare any toppings. With 5 minutes remaining on the toasts, heat a large skillet over medium-high heat to fry the eggs. Or, prepare the eggs as desired.
- Plate the sweet potato toasts, then top with shredded lettuce, additional toppings as desired, and a fried egg. Serve with a sauce and/or salsa, and garnish with additional cilantro and sliced scallions as desired. Enjoy!
Cup of Yum
Notes
- Sweet Potato: find a large, round, evenly shaped sweet potato for best results. From this, you should be able to get 4 planks for 4 servings.
- Refried Beans: you'll likely only use about half of the refried beans, depending on the size of your potato. Save the remainder in the fridge for additional toasts, or for nachos, quesadillas, and more!
- Want to make them in the air fryer? Use the crisper rack and spread the planks in an even layer. Cook at 400°F for 12-14 minutes until cooked through, adding the beans as described with about 3-4 minutes left in the total cook time.
Nutrition Information
Calories
266kcal
(13%)
Carbohydrates
13g
(4%)
Protein
13g
(26%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.02g
(1%)
Cholesterol
194mg
(65%)
Sodium
342mg
(14%)
Potassium
274mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
8613IU
(172%)
Vitamin C
2mg
(2%)
Calcium
254mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 266
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 194mg | 65% |
| Sodium | 342mg | 14% |
| Potassium | 274mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 8613IU | 172% |
| Vitamin C | 2mg | 2% |
| Calcium | 254mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.