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Roasted Sweet Potato Open-Faced Breakfast Sandwich

Servings: 2 Total time: 40 min


  • 1 medium sweet potato, scrubbed and sliced into 1/2-inch rounds

  • 2 teaspoons extra-virgin olive oil

  • ½ teaspoon ground cumin

  • ½ teaspoon ground black pepper

  • ¼ teaspoon kosher salt, divided

  • ½ avocado

  • 1 tablespoon pico de gallo

  • 1 whole-grain English muffin, toasted

  • 2 large eggs, cooked over-medium

  • ½ cup baby spinach


  1. Preheat oven to 400°F.

  2. Toss sweet potato slices with oil, cumin, and 1/8 teaspoon salt. Arrange in a single layer on a rimmed baking sheet. Roast, turning once, until tender, 25 to 30 minutes. Reserve 2 slices about the size of the English muffins. Save the other slices for another use.

  3. Meanwhile, mash avocado, pico de gallo, black pepper, and remaining 1/8 teaspoon salt together on a small plate.

  4. Spread half of the avocado mixture on 1 English muffin half. Top with 1/4 cup spinach, one egg, and one sweet potato round. Repeat with the remaining ingredients. Enjoy!


Protein: Try plant-based chorizo or sausage.

No English Muffin: Use whole grain or whole wheat bread or a pita pocket.

More Flavor: Add roasted red peppers.

More Heat: Add red pepper flakes.

Leftovers: Keeps well for 1 day refrigerated or freeze for another day.

Photo credit & recipe inspired by

Roasted Sweet Potato Breakfast Sandwich
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