Mexican sweet potato stacks

Give me anything and I can make it Mexican. 

Bacon, eggs and sweet potatoes? You could make some sort of hash browns or breakfast potatoes fried with bacon and topped with an egg.

But me? I would make these delicious Mexican stacks. 

And let me tell you, it totally works.

MEXICAN SWEET POTATO STACKS

Serves: 1

Preparation: 15 minutes

Two thick slices of sweet potato, baked

2 slices of bacon

1 egg

1/4 of an avocado, sliced

2 Tbsp. Monterrey Jack cheese, shredded

1/4 c. salsa

1. Chop the bacon into small pieces and fry over medium-low heat for 7 minutes or until desired doneness. Remove from pan and set aside on a paper towel to drain, leaving the grease in the pan.

2. Heat the bacon grease over medium-high heat. Put the slices of sweet potato into the pan and fry until crisp on both sides (about 2 minutes per side). Set aside and keep warm.

3. Lower the heat to medium and return the bacon to the pan. Add a bit of butter, if necessary. Add the egg and stir in the pan until done, about 4 minutes.

4. Divide the eggs evenly on top of the sweet potato slices and top with cheese, avocado and salsa.