Chop your sweet potatoes in to small cubes. Drizzle with olive oil, salt & pepper, and roast them in the oven or on a cast iron skillet. Oven: 400 degrees for about 20 minutes. Skillet: brown the edges in the skillet for about 10 minutes. If potatoes are not cooked through, add a little water, cover, and let steam until they're fully cooked.
Toast your bread. Use the back of a fork to smush avocado onto it. Add a squeeze of lemon and a pinch of salt and pepper. Add toppings as pictured or however you like!
*Find these in the Mexican aisle of most grocery stores.
Make this gluten-free by using your favorite gluten-free bread.
Recipe by Love and Lemons at https://www.loveandlemons.com/loaded-sweet-potato-avocado-toast/