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Sweet Potato Toast with Ricotta, Berries, Honey and Almonds

Sweet Potato Toast with Ricotta, Berries, Honey and Almonds
PREP TIME
10 min
COOK TIME
15 min
YIELDS
6 servings

Trade bread for a toasty sweet potato alternative, topped with honey-drizzled ricotta, berries and sliced almonds.

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Ingredients

2
medium sweet potatoes (about 1 lb total)
1
Tbsp unsalted butter, melted
½
cup ricotta
½
pt raspberries or blueberries or a combination
2
Tbsp sliced almonds
Honey, to taste
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Directions

Notes

You can make the toasts in advance and refrigerate them in an airtight container up to 4 days. Reheat in a toaster until warmed through.

Step 1

Preheat the oven to 450ºF.

Step 2

Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes and melted butter in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.

Step 3

Top the toasts with the ricotta, berries and almonds and drizzle with honey. Serve immediately.

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