Sweet Potato Toast with Ricotta, Berries, Honey and Almonds
Difficulty: Easy
Servings: 6 toasts
Total Time: 25 minutes Prep Time: 10 minutes
Swap out traditional bread for warm, crispy sweet potato "toasts" topped with creamy ricotta, fresh berries, toasted almonds and a drizzle of honey.
Nutrition Facts (per serving)
- Calories: 110
- Total Fat: 6 g
- Saturated Fat: 3 g
- Cholesterol: 15 mg
- Sodium: 40 mg
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Sugars: 3 g
Ingredients
- 2 medium sweet potatoes (about 1 pound total)
- 1 tablespoon unsalted butter, melted
- 1/2 cup ricotta cheese
- 1/2 pint fresh raspberries or blueberries (or a mix)
- 2 tablespoons sliced almonds
- Honey, to taste
Instructions
- Preheat oven to 450F.
- Trim the four long edges off each sweet potato so they sit flat on a cutting board. Cut each potato lengthwise into 1/2-inch-thick slices about 5 inches by 2 inches (about three slices per sweet potato).
- Place the slices in a medium bowl, toss gently with the melted butter, and arrange in a single layer on a baking sheet.
- Roast, flipping once halfway through, until the slices are lightly browned and tender when pierced with a knife, about 15 minutes. Transfer to plates.
- Spread ricotta over each sweet potato toast, top with berries and sliced almonds, and finish with a drizzle of honey. Serve immediately.
Make-ahead & Storage
Store prepared toasts in an airtight container in the refrigerator for up to 4 days and warm briefly in a toaster or oven before serving.
Copyright 2017 Television Recipe Iseasy, G.P. All rights reserved.
