Smashed sweet potato, ricotta and berries on toast
This recipe was developed for Fruit & Veg Month 2023.
Classification
NSW: EVERYDAY
Ingredients
Method
Preheat oven at 200°C.
Bake sweet potato with skin on in a tray in oven for 40 minutes or until soft.
Let sweet potato cool, then cut in half lengthwise. Use a spoon to scoop out the flesh to mash in a bowl.
Spread sweet potato mash evenly on toast.
For each slice of toast, add 1 tbsp of ricotta on top of mash and spread evenly.
Top with ¼ cup of berries for each slice of toast.
Variations
- Use any fresh or canned fruit (in natural juice) you have available.
- Swap toast with pikelets or crumpets.
- Sprinkle seeds and nuts if you like (e.g. pumpkin seeds, crushed peanuts).
Ingredients
Directions
Preheat oven at 200°C.
Bake sweet potato with skin on in a tray in oven for 40 minutes or until soft.
Let sweet potato cool, then cut in half lengthwise. Use a spoon to scoop out the flesh to mash in a bowl.
Spread sweet potato mash evenly on toast.
For each slice of toast, add 1 tbsp of ricotta on top of mash and spread evenly.
Top with ¼ cup of berries for each slice of toast.
