BLT with Guacamole on Sweet Potato Rolls — Damn Delicious

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BLT with Guacamole on Sweet Potato Rolls

You know how they say an average person swallows about 8 spiders per year? Well I think I ate a spider last night.

I brushed my teeth before going to bed but when I woke up, there were some questionable things stuck in my teeth. I was too scared to see what it was so I just spit it out without looking but I’m convinced it was a spider. Ugh.

So there you have it – me waking up to bits and bits of spider carcass in my mouth. But what I really need to wake up to are these breakfast sandwiches.

See, the kind folks over at Alexia sent over their Artisan Sweet Potato Rolls for me to review. I’m usually not one to use much frozen products but this is an exception I would definitely make.

With all-natural ingredients and 8g of whole grain in each sweet potato roll, these babies can sit in the comfort of your freezer until you’re ready to bake it. I found it especially helpful to be able to bake 2-3 rolls at a time since Jason and I are just a 2-person household. (I can’t even begin to tell you how much bread we’ve wasted between the two of us since we can never finish it by the time the mold takes over!)

Plus, with the ease of having freshly baked light and fluffy bread with just 12 minutes of oven time, you can serve up a breakfast of champions with eggs, bacon and freshly made guacamole.

Now who wouldn’t want to wake up to this every morning?

Join I Wash… You Dry and Southern Fairytale for the California Avocado Cinco de Mayo Recipe Fiesta, sponsored by the California Avocado Commission.

BLT with Guacamole on Sweet Potato Rolls

Yields 4 servings

  • 4 Alexia Artisan Sweet Potato Rolls
  • 4 slices applewood smoked bacon
  • 1 cup baby spinach
  • 1 Roma tomato, thinly sliced
  • 4 fried eggs

For the guacamole:

  • 2 California avocados, halved, seeded and peeled
  • 1 Roma tomato, diced
  • Juice of 1/2 lime
  • Kosher salt and freshly ground black pepper, to taste

In a small bowl, gently mash avocados using a potato masher. Add tomato, lime juice, salt and pepper, to taste, and gently toss to combine; set aside.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place Alexia Artisan Sweet Potato Rolls onto prepared baking sheet and bake according to package instructions; let cool before splitting each roll.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

Serve sandwiches on Alexia Artisan Sweet Potato Rolls with spinach, tomato, egg, bacon and guacamole.

Disclosure: Alexia provided me with their Artisan Sweet Potato Rolls for review. All opinions expressed are my own.

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