Sweet potato toast with peanut butter, ricotta and blueberries
Shining BD Desk || Shining BD
- 1 large sweet potato, scrubbed
- Cooking oil spray
- 2 tbsp Sanitarium™ Peanut Butter, Smooth or Crunchy
- 2 tbsp ricotta
- 1/2 cup blueberries
- 2 tbsp 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.