Sweet potato toast with avocado and alfalfa sprouts

Ingredients:

• 2 medium sweet potatoes (about 450g total)
• 1 tbsp extra-virgin olive oil + extra for drizzling
• Half an avocado, thinly sliced
• 4 radishes, thinly sliced
• 2 tablespoons chopped fresh chives
• 60 g crumbled cotija cheese (about 0.5 cup)
• A pinch of crushed red pepper flakes
• 1/4 cup alfalfa sprouts
• Juice of 1 small lime

Preparation:

1. Preheat oven to 230°C.
2. Trim the 4 long sides of each sweet potato so they are even and lay flat on the cutting board. Slice the potatoes lengthwise into 1/2-inch-thick strips, approximately 2 x 5 inches (5 x 12 cm). (You should have 3 strips per sweet potato.) In a medium bowl, combine the sweet potatoes, olive oil, and a pinch of salt and toss gently to coat.
3. Place the sweet potatoes on a baking sheet and bake, turning once, until golden brown and tender when pierced with a knife, about 15 minutes. Divide the sweet potato toasts among 2 plates.
4. Divide avocado slices among the toasts and sprinkle with a pinch of salt. Top with radish slices, then sprinkle with chives, Cotija cheese, red pepper flakes, and alfalfa sprouts. Drizzle lightly with olive oil and lime juice. Serve immediately while hot.