Spanish Sweet Potato Toasts
Try swapping bread for sweet potatos in this tasty toast featuring COLUMBUS® Spanish Style Chorizo Salame. Seasoned with smoked paprika and fresh garlic for a zesty, spicy bite, the sweet potatoes balance the Chorizo’s robust, hearty flavor for a memorable dish you’ll keep coming back to.
Ingredients
- 1
large, sweet potato, peeled and cut lengthwise into 4 equal slices
- 2 teaspoons
olive oil
- 4 ounces
thinly sliced COLUMBUS® Spanish Style Chorizo Salame, chopped
- 1/2 cups
finely chopped red onion
- 4
eggs, lightly beaten
- 1 cup
sliced roasted red bell pepper
- 1/4 cups
chopped Italian parsley
- 1 teaspoon
smoked paprika
Directions
Heat oven to 425°F. On rimmed baking sheet, arrange sweet potato slices in even layer. Brush slices with olive oil. Roast, flipping once, until tender and beginning to caramelize, about 30 minutes.
In medium skillet over medium heat, cook salame 3 to 4 minutes, or until crisp. Remove with slotted spoon to paper towel lined plate.
In same skillet, add onions to pan. Cook 3 to 4 minutes or until translucent. Add eggs to scramble. Stir in pepper strips.
Top sweet potato slices with egg mixture. Divide reserved salame among topped slices. Garnish with parsley and paprika.