Japanese Sweet Potato Toast with Avocado

Ingredients

• 1 medium Japanese sweet potato (Satsumaimo)
• 4 slices Gluten-free bread
• 1 medium Avocado
• 1 tsp Lemon juice
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1 tsp Black sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Wrap the 1 medium Japanese sweet potato in aluminum foil.
2. 2Place the wrapped 1 medium Japanese sweet potato in the preheated oven and bake for 20 to 25 minutes, or until it feels tender when squeezed gently through the foil. While the sweet potato bakes, toast the 4 slices of gluten-free bread until they are golden brown and crisp.
3. 3Carefully remove the 1 medium Japanese sweet potato from the oven and let it cool for at least 5 minutes, or until it is comfortable to handle. Unwrap the sweet potato, peel off its skin, and place the flesh into a medium bowl; mash it with a fork until it is mostly smooth.
4. 4In a separate small bowl, combine the 1 medium avocado, 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Mash the avocado with a fork until it is creamy and well combined.
5. 5Evenly spread the mashed Japanese sweet potato over the 4 slices of toasted gluten-free bread. Top the sweet potato with the mashed avocado mixture, then sprinkle the 1 tsp black sesame seeds over the avocado. Serve immediately.

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