Sage Whipped Sweet Potato Toast

Sage and sweet potato have long shared the American fall table, where earthy herbs meet natural sweetness. This toast crowns thick sourdough with whipped roasted sweet potato, crisp sage, and maple-kissed cranberries for a savory-sweet breakfast bite.

Serves 4 · 15 min prep · 50 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 48g carbs
• 19g fat
• 3g fiber

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Ingredients

• 2 medium (about 1 lb) sweet potatoes
• 1 cup fresh cranberries
• 12 leaves fresh sage leaves
• 4 slices thick sourdough bread
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 cup Greek yogurt
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1/4 tsp chili flakes

Instructions

1. 1Preheat the oven to 400°F. Pierce the sweet potatoes a few times with a fork, place them on a small sheet pan, and roast until completely soft when squeezed, 40 to 45 minutes.
2. 2While the potatoes roast, melt half the butter in a small skillet over medium heat. Add most of the sage leaves and cook until they crisp and turn deep green, about 1 minute; transfer leaves to a paper towel and reserve the sage butter.
3. 3In the same skillet add the fresh cranberries with a splash of water and the maple syrup. Cook over medium heat, stirring, until the berries soften and just begin to burst into a loose compote, 4 to 5 minutes. Set aside.
4. 4When the sweet potatoes are cool enough to handle, scoop the flesh into a bowl. Add the remaining butter, Greek yogurt, salt, pepper, and a spoonful of the reserved sage butter. Mash and whip with a fork until smooth and fluffy.
5. 5Toast the sourdough slices until deeply golden and crisp. Spread a thick layer of the whipped sweet potato on each slice while still warm.
6. 6Wipe the skillet, add olive oil, and fry the eggs over medium heat until the whites are set and the edges are lacy, about 3 minutes for sunny-side up. Season lightly.
7. 7Top each toast with a fried egg, a spoonful of warm cranberry compote, and the crispy sage leaves. Finish with chili flakes.
8. 8Serve immediately so the toast stays crunchy under the creamy sweet potato and runny yolk.