Good morning delicious breakfast! Shoutout to one of our fave food bloggers Little Bits of Real Food for dreaming up this magical new way to enjoy a Whole30 breakfast. 

Makes 4 servings
 

What you need

2 sweet potatoes, peeled
2 ripe avocados, pitted and chopped
¼ cup chopped cilantro
2 tablespoons Tessemae’s Mayonnaise
1 lime, juiced
coarse salt and freshly ground black pepper
2-3 small tomatoes, roughly chopped
1 tablespoon Tessemae’s Balsamic

What you do

1. Heat oven to 450 degrees. Cut a small slice off one side of each sweet potato, then rest the flat side against cutting board. Carefully cut sweet potato into ¼-inch-thick slices. Using tongs, carefully place directly on oven rack and bake until tender and lightly browned, about 20 minutes. Or toast in a toaster until tender and lightly browned (about 3-4 toast cycles).
2. While sweet potato is toasting, stir together avocado, 2 tablespoons cilantro, Mayonnaise, lime juice and salt and pepper to taste.
3. Stir together chopped tomatoes, remaining 2 tablespoons cilantro and Balsamic.
4. Spread avocado mixture over each slice of sweet potato toast and top with “salsa”.