Sweet potato toast with ricotta, berries, honey, and almonds
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 110, total fat 6 G., saturated fats 3 G., proteins 4 G., carbohydrates 12 G., fiber 3 G., cholesterol 15 mg, sodium 40 mg, sugar 3 G.
Calories 110, total fat 6 G., saturated fats 3 G., proteins 4 G., carbohydrates 12 G., fiber 3 G., cholesterol 15 mg, sodium 40 mg, sugar 3 G.
Replace bread with toasted sweet potato slices, spread with ricotta, garnish with berries and flaked almonds, and drizzle with honey. These delicious and healthy gluten-free toasts are also great for a healthy dessert or breakfast. Sweet potato slices can be toasted ahead of time and stored in a container for instant sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium sweet potatoes (about 450g total)
- 1 tbsp melted unsalted butter
- 0.5 cup ricotta
- 1 cup raspberries or blueberries (or a mixture)
- 2 tablespoons chopped almonds
- Honey to taste
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Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Trim the 4 long sides of each sweet potato so that they are even and lay flat on the cutting board. Slice the potatoes lengthwise into 1-cm-thick strips (approximately 5 x 12 cm, or 3 strips per sweet potato).
- In a medium bowl, combine the sweet potatoes, coconut oil, and a pinch of salt and toss gently to coat. Place the sweet potatoes on a baking sheet and bake, turning once, until golden brown and tender when pierced with a knife, about 15 minutes. Divide the sweet potato toasts among 2 plates.
- Spread the toasts with ricotta, top with berries and almonds, and drizzle with honey. Serve immediately. You can make the toast ahead of time and store it in the refrigerator in a tightly sealed container for up to 4 days. Reheat in a toaster before serving..
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