GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free

Sweet Potato Avocado Toast + Nutty Pesto

Sweet Potato Avocado Toast + Nutty Pesto is the perfect snack or appetizer! They’re loaded up with flavor and impossible to eat just one.

Prep: 15Cook: 20Total: 35
Servings: 15 1x


  • 1 large sweet potato
  • 2 tablespoons avocado oil
  • 1/4 teaspoon sea salt
  • 1 cup raw unsalted cashews
  • 2 tablespoons refined coconut oil, melted
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon agave nectar or coconut nectar
  • 1 teaspoon hot sauce
  • 1/2 teaspoon sesame oil
  • 1 handful fresh cilantro (about 1/2 cup)
  • 1 scallion, coarsely chopped
  • 1 avocado, smashed with a fork
  • 4 basil leaves (or a couple extra tablespoons of cilantro leaves), chopped


  1. Preheat oven to 400F.
  2. Cut your sweet potato into 1/4 inch discs.
  3. Tossed the sweet potato discs with avocado oil (extra virgin olive oil or coconut oil also works).
  4. Lay the discs flat on a lined baking sheet in a single layer and sprinkle them with sea salt.
  5. Roast for 15 minutes, then flip and cook an additional 5 minutes.
  6. While the sweet potatoes are cooking, make the pesto.
  7. Place the cashews, coconut oil, soy sauce, hot sauce, agave nectar, sesame oil, cilantro and scallion in your food processor.
  8. Process for 10 seconds.
  9. Scrape down the sides using a rubber spatula, and process for an additional 5 – 10 seconds.
  10. When the sweet potatoes are done roasting, spread a little bit of smashed avocado on each disc.
  11. Then, place a dollop of pesto on top of the avo spread.
  12. Sprinkle with chopped basil leaves!


  • Important note: getting unsalted nuts is key. I was desperate and used roasted and salted nuts and they really made the pesto too salty.

Nutrition Info:

  • Serving Size: 8
© The Toasted Pine Nut