Sweet potato toast with peanut butter, ricotta and blueberries


- 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


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.



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