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.

4 Servings
prep time
Prep Time 10 minutes
cook time
Cook Time 35 minutes
total time
Total Time 45 minutes


  • 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


  1. 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.

  2. In medium skillet over medium heat, cook salame 3 to 4 minutes, or until crisp. Remove with slotted spoon to paper towel lined plate.

  3. In same skillet, add onions to pan. Cook 3 to 4 minutes or until translucent. Add eggs to scramble. Stir in pepper strips.

  4. Top sweet potato slices with egg mixture. Divide reserved salame among topped slices. Garnish with parsley and paprika.