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The mornings can tend to be hectic and having some easy go-to breakfast ideas can save you time. I created these mini sausage sandwiches on sweet potato buns as a simple and delicious rotation that you can add in to your week. I used Butcher Box ground pork sausage and made it into mini patties. I sliced the sweet potato into 1/4 inch rounds, with the skin on (because of the fiber, vitamins and minerals in it!) and roasted them in the oven until they were cooked and a little crispy.

I talk about macronutrients a lot. The 3 macro’s are Protein, Carbs and Fat. I recommend that you get all 3 macro’s in at every meal. These little breakfast sandwiches do the trick by adding some mashed avocado to each sandwich. The protein is in the sausage, the carb is the sweet potato bun and the fat is the avocado. Make these sandwiches on a Sunday and just heat them up in the morning for a quicken and satisfying breakfast! Just be sure to add the avocado right before you eat them so it does not turn brown;-)


1 lb ground pork sausage (I like Butcher Box)

1 sweet potato, washed and scrubbed and sliced into 1/4 inch rounds

2 tbsp olive oil

salt and pepper

1 avocado, sliced and mashed (optional)


Preheat the oven to 375 degrees. Place a piece of parchment paper on the tray. Place the sweet potato rounds on the baking tray and rub both sides with olive oil. Sprinkle with salt and pepper and bake for 17-20 minutes, flipping occasionally to ensure even cooking. The sweet potatoes will soften and get slightly brown and crisp.

In the meantime, shape the pork sausage into mini patties and cook over medium heat in a medium pan, flipping  once they are brown on each side and cooking until no longer pink in the center.

To assemble the sandwiches, place a sausage patty in between 2 slices of sweet potato and top with some mashed avocado. Enjoy!

*You can store these sandwiches in the refrigerator in an air tight container, without the avocado topping, for up to 5 days.