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Sweet Potato Toast with Ricotta, Berries, Honey and Almonds

Recipe courtesy of Food Network Kitchen

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Sweet Potato Toast with Ricotta, Berries, Honey and Almonds

Name: Sweet Potato Toast with Ricotta, Berries, Honey and Almonds
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 toasts
Ingredients: 2 medium sweet potatoes (about 1 pound total); 1 tablespoon unsalted butter, melted; 1/2 cup ricotta; 1/2 pint raspberries or blueberries, or a combination; 2 tablespoon sliced almonds; Honey, to taste

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Trade bread for a toasty sweet potato alternative, topped with honey-drizzled ricotta, berries and sliced almonds.

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Level: Easy

Total: 25 min
Active: 10 min

Yield: 6 toasts

Nutrition Info

Level: Easy

Total: 25 min
Active: 10 min

Yield: 6 toasts
Nutrition Info

Ingredients

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2 medium sweet potatoes (about 1 pound total)

1 tablespoon unsalted butter, melted

1/2 cup ricotta

1/2 pint raspberries or blueberries, or a combination

2 tablespoon sliced almonds

Honey, to taste

Directions

Preheat the oven to 450 degrees F.
Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes and melted butter in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
Top the toasts with the ricotta, berries and almonds and drizzle with honey. Serve immediately.

Cook’s Note

You can make the toasts in advance and refrigerate them in an airtight container up to 4 days. Reheat in a toaster until warmed through.

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