Sweet Potato Avocado Toast Bites with Cilantro Mayo

By Anne Marie Garland

I teach an online program called Ditch Your Nutritionist for women to design their own perfectly personalized diet for their goals and the needs of their bodies.

A while back I switched from a low-fat vegetarian diet to a high fat, moderate animal-protein diet to help balance my hormones and lose excess body fat. This recipe is the perfect way to moderate between fat, carbs and protein while still enjoying a tasty treat!

Sweet Potato Avocado Toast Bites with Cilantro Mayo


4 small white sweet potatoes

1 medium yellow onion

3 ripe avocados

2 radishes

2 tbsp. beef tallow (avocado or coconut oil will also work)

2 tsp. ground turmeric

2 tsp. ground ginger

1/2 bunch cilantro (reserve 1 tbsp. for garnish)

1/4 cup full fat coconut milk

1 tbsp. horseradish

2 small limes

2 tsp. sea salt


1. Preheat oven to 425 degrees.

2. Scrub the sweet potatoes clean and slice lengthwise, to about 1/4 inches thick.

3. Add sliced potatoes to a bowl and mix with beef tallow, turmeric and ginger. Add sea salt to taste.

4. Peel onions and slice very thin. Add to a bowl with remaining tallow, turmeric, ginger and sea salt.

5. Arrange potatoes and onions on individual baking sheets, and place in preheated oven with potatoes on the top rack, baking for 20-25 minutes and rotating the sheets about halfway through.

6. Remove when both the onions and potatoes are golden brown and set aside to cool.

7. While they’re cooling, slice avocados and radishes finely.

8. Make a batch of Cilantro Mayo by placing peeled and sliced avocados in a blender.

9. Remove stems from cilantro (reserve 1 tbsp.) and add to blender along with coconut milk, the juice of limes, and 1 tsp. sea salt.

10. Blend until smooth and store in an air tight container in the fridge for several days to maintain freshness.

11. To assemble, spread a thin layer of Cilantro Mayo on top of a crispy sweet potato slice.

12. Top with a couple of thin slices of avocado, sliced onions, radishes, a sprinkle of sea salt and chopped, fresh cilantro.

13. Enjoy in one bite – the onions slide off if you don’t!

My husband and I are both Integrative Nutrition Health Coaches with a focus on incorporating the wisdom and functionality of ancestral diets into modern day nutrition. Our health coaching business and blog caters to clients looking to lose weight, manage autoimmune conditions, and balance hormones. Together our passion for food, balance, & wellness drives us on our quest to help our clients achieve their health goals.

My husband works full time as the Wellness Coordinator for Dr. Amy Myers in Austin, TX, while I teach women how to design their own perfectly personalized diet in my online nutrition program, Ditch Your Nutritionist.

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