Sweet potato toast with peanut butter, ricotta and blueberries

 Ingredients

• 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.