Okay, so these aren’t exactly tostadas – there’s no crispy fried tortilla.
BUT, the toppings are the same as they would be with a breakfast tostada and instead of the tortilla, we’re using something heartier and more nutritious – spiralized sweet potatoes!
I am a big fan of Mexican-flared food for breakfast. I love huevos rancheros, chilaquiles, and just pretty much anything with salsa, beans, eggs, and avocado. I could have that for breakfast, lunch, and dinner.
The spiralized sweet potatoes here bring much more than the corn tortilla does to the table. Sweet potatoes are packed with antioxidants (like beta-carotene), fiber, Vitamin C, and potassium. They’re my favorite, especially because they’re slightly sweet, which amps up the flavor of any meal.
To make the sweet potato “tostada” all I did was mix cooked spiralized sweet potatoes with eggs and dropped the mixture into the skillet in mounds, flattening with a spatula as it cooked to create the most tostada-like shape. They’re kinda latke-like.
The flavors of these tostadas are incredible (better than an actual tostada, I think!) and are easy to make – everything comes together very quickly, so don’t be intimidated. They’re perfect for entertaining friends for brunch, or just for yourself when you need an extra protein-packed way to start your day.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 7 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Spiralized Sweet Potato Breakfast Tostadas
- 2 tablespoons extra virgin olive oil
- 1 large sweet potato peeled, Blade D, noodles trimmed
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- salt and pepper
- 5 eggs
- 1 cup refried beans I use Amy's Organics Vegetarian Refried Beans
- 1 packed cup of spinach
- 1 avocado peeled, pitted, insides sliced
- 1/3 cup salsa
- cilantro to garnish
- optional to garnish: grated cotija or feta cheese
- Heat half of the oil in a large skillet over medium-high heat. Once oil is shimmering, add the sweet potato noodles and season with garlic powder, chili powder, salt, and pepper. Toss and saute until cooked through, about 7 minutes.
- Place cooked sweet potato noodles into a medium mixing bowl and let cool for 5 minutes in the refrigerator. Once cooled, add one egg and toss well to combine.
- Heat the remaining oil in the same large skillet. Once oil is shimmering, add about ¼ cup of the sweet potato mixture, repeating until skillet is full (about 3-4 portions.) Flatten each portion with the back of a spatula and let cook until bottom is set. Flip and let cook 3 minutes, flattening again with the back of spatula, until cooked through and crispy. Repeat with remaining raw mixture, if needed.
- Divide the sweet potato tostadas between four plates. Immediately coat the skillet with cooking spray and add in as many eggs as you can fit. Fry the eggs until egg whites are set.
- Meanwhile, spread each sweet potato tostada with refried beans, a handful of spinach, and avocado. Once eggs are done, top each tostada with a fried egg and top with salsa and cilantro. Sprinkle with cheese, if using.