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