Sweet potato toast with peanut butter, ricotta and blueberries
Ingredients
- 1 large sweet potato, scrubbed
- Cooking oil spray
- 2 tablespoons Sanitarium™ Peanut Butter, Smooth or Crunchy
- 2 tablespoons ricotta
- 1/2 cup blueberries
- 2 tablespoons granola or toasted muesli, optional
Method
Step 1
Preheat the oven to 180°C/350°F. Cut sweet potato lengthwise into 1.5cm thick slices.
Step 2
Place sweet potato slices on a baking paper lined tray and lightly spray both sides with oil.
Step 3
Bake for approximately 35 minutes, flipping slices over once or twice during baking, until soft and golden.
Step 4
Spread with peanut butter, scatter over ricotta and berries. Top with granola for crunch, if using.
Notes
Bake extra sweet potato toast slices, then store in the fridge and re-heat in toaster or oven before assembling for a quick meal.