Sweet Potato Avocado Tartare

Sweet Potato Avocado Tartare

I’m so behind with the trends. Do you know that avocado toast has become avocado “toast” with quotation marks? People are using sweet potatoes as the “bread” and the first time I saw that oh-so-clickable headline I thought it was ridiculous.

One morning though, desperate times called for desperate measures. I had no breakfast food – just a sweet potato, an avocado, and some almond butter. I don’t really ever skip breakfast, so I roasted sweet potato rounds and topped half with the almond butter and half with the avocado. Jack walked in, I said “look, ‘toast’ ” (with air quotes) and he looked at my like I was crazy, but we both gobbled it up.

This definitely was good, but still wasn’t toast. Nonetheless, I got inspired to use sweet potatoes like this, so I used that little impromptu breakfast as my inspiration for this tartare on sweet potato not-toast.

Sweet Potato Avocado Tartare

This recipe is more of an appetizer or a tasty light lunch.

I mixed up the avocado with ingredients that would be in tuna tartare – sesame oil, a little dijon mustard and sesame seeds. There’s diced red onion for a little crunch and lemon juice to brighten it all up.

I topped my sweet potato rounds with little pieces of watermelon radish but that step is completely optional, I just think it’s pretty and the crunch is nice.

Sweet Potato Avocado Tartare

5.0 from 3 reviews
Sweet Potato Avocado Tartare
Serves: serves 4 as an appetizer, 2 for lunch
  • 2 medium sweet potatoes
  • Extra virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • 1 watermelon radish, thinly sliced, cut into half moons
  • 2 teaspoons sesame seeds, white or black
Avocado tartare
  • 1 teaspoon sesame oil
  • 2 teaspoons fresh lemon juice + more for squeezing
  • ¼ teaspoon Dijon mustard
  • ¼ cup diced red onion
  • 1 medium-large ripe avocado
  • Sea salt
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Slice thin rounds (smaller than ¼ inch, not quite as thin as ⅛ inch) from the thick middle of the sweet potatoes. This should yield 14 to 16 rounds. (You can chop up the ends of the sweet potatoes into cubes and roast them for another use).
  3. Place the sweet potatoes on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and roast for 20 minutes. Turn the slices and roast for 10 to 15 minutes more, or until tender.
  4. Make the Avocado tartare: In a medium bowl, whisk together the sesame oil, lemon juice, mustard, and a few pinches of salt. Stir in the red onion and set aside.
  5. When the sweet potatoes are almost done, dice the avocado and stir it into the tartare along with an extra squeeze of lemon. Season to taste.
  6. Top the roasted sweet potato rounds with the watermelon radish slices and the avocado tartare. Sprinkle with sesame seeds and coarse salt.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. chefxchange from chefxchange.com on said:

    So innovative to throw it together like that for breakfast! The photos look great, thanks for sharing your recipe!

  2. Deb Hatton from homesregina.ca on said:

    These are SO FUN. We did up a batch of the tartare over the weekend and I looked like an absolutely goddess of a host when I brought them out for company on Sunday. They taste as good as they look too. Thanks!

  3. You had me at avocado tartare! And I’m glad to hear I’m not the only one not always up with trends. 😉 Loved reading your backstory for this one.

  4. stanp on said:

    My wife and I are “tartare” fans and have tried tuna & steak but this very creative. Sweet potato rounds add such a distinctive touch…and flavor…great pics also !

  5. This cracks me up! I love the quotations around ‘toast’ and what not…I’m totally on board with wondering why there has to be a mock everything these days…maybe just to keep it interesting! I’ve been obsessed with Sir Kensington products for quite some time and have yet to purchase them…now I’m motivated to do it 🙂

  6. Neni from travelandlipsticks.com on said:

    That’s so creative and they look so good. I need to add that to my next dinner with friends.

  7. Sharnette from sharbliss.com on said:

    This looks really delicious. I like the idea of the sweet potato rounds toasted but need an idea of what I could pair it with because I am not a lover of avocado. Nonetheless photos are beautiful.

  8. Leo Sigh from leosigh.com on said:

    Gorgeous photos and these look soooo good and such a great use for radishes. And vegan too 🙂 Can’t wait to try them. Thanks!!

  9. Wow I never thought that sweet potato could be ‘toast’ – very interesting. It will be great to try this out for brunch this weekend.

  10. Jenn on said:

    Sweet potato toast has become one of my favorite breakfasts, especially when I have extra guacamole on hand. Your tartare looks like an inspired improvement. Thanks!

  11. This is such a beautiful idea! Throwing the best combo (avo + lime + sweet potato) in a new and inventive way. yuummmmmm!

  12. Dalya Rubin from youtube.com on said:

    Yum! These look delicious! I just bought your cookbook and I can’t wait to use it!

  13. Dana W on said:

    Looks delicious. Do they make good finger food or is a fork needed?

  14. Sabrina from newkitchenlife.com on said:

    I hadn’t known this was a “thing” or about “toast”! So, thank you for that and for this, I haven’t seen anything like it, so if that’s means I’m un-trendy, then, oh-well! I already love sweet potato, so when I saw the recipe title, I was in, then to see how you’ve crisped them as toast, genius, so thank you for that too!

  15. Vegan Heaven from veganheaven.org on said:

    What a great combo, Jeanine! I can’t get enough of sweet potato “toast” these days, so I can’t wait to try your recipe. Looks SO delicious!! 🙂

  16. This colorful image is wonderful. This Sweet Potato Avocado Tartare recipe is so creative.

  17. Priya Shiva on said:

    Sweet potato avocado is yummy and awesome pics!

  18. Omigy from omigy.com on said:

    I love sweet potatoes and these are really good for your health too. I have tried them roasted, barbecued, and as chips. But I have never combined these with avocado. That’s something I’ll definitely try this weekend. And I want the Yummy factor. Pictures are fabulous.

  19. Sarah on said:

    This was lovely! I’m not sure if my sweet potato was larger than normal or if I just really liked the topping, but I ended up using 1 sweet potato and it was perfect. I didn’t let my boyfriend know what was happening and just presented him with this dish (which is best for an objective opinion I’ve found), and he was very enthusiastic about it. He is not a veggie nor a special-dieted person (although he often ends up being one by proxy), so I consider this a win! The texture of the avocado is key…

  20. Kacy from library.uonbi.ac.ke on said:

    Sounds interesting and simple, will try it out

  21. Gaby Dalkin from whatsgabycooking.com on said:

    The cutest appetizer EVER!

  22. Erin on said:

    Would normal radish work? (The plain old red ones). Should the sweet potato be warm when served?

    • Hi Erin – yep, normal radish would be just fine or you can skip it altogether. I probably wouldn’t re-warm the sweet potato or they’ll get soggy. The sweet potato can be served at room temp, but I’d probably roast them close to serving time so that they don’t get too soft. Hope that helps!

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