Sweet potato toast with peanut butter, ricotta & blueberries

Serves: 2
Prep: 5
Cook: 35

Give your toast a fun twist with roasted sliced sweet potato and peanut butter!

Ingredients

  • 1 large sweet potato, scrubbed
  • Cooking oil spray
  • 2 tbs peanut butter, smooth or crunchy
  • 2 tbs ricotta
  • 1/2 cup blueberries
  • 2 tbs granola or toasted muesli, optional

Method

  1. Step 1

    Preheat the oven to 180°C/350°F. Cut sweet potato lengthwise into 1.5cm thick slices.

  2. Step 2

    Place sweet potato slices on a baking paper lined tray and lightly spray both sides with oil.

  3. Step 3

    Bake for approximately 35 minutes, flipping slices over once or twice during baking, until soft and golden.

  4. Step 4

    Spread with peanut butter, scatter over ricotta and berries. Top with granola for crunch, if using.

Tips

  • Bake extra sweet potato toast slices, then store in the fridge and re-heat in toaster or oven before assembling for a quick meal.

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