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Photo of Ricotta, basil & honey sweet potato toasts by WW

Ricotta, basil & honey sweet potato toasts

2
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
12
Difficulty
Easy
These nibbles won’t wreak havoc on your budget– but they will get everyone talking!

Ingredients

Sweet potato, raw

1 medium

Calorie controlled cooking spray

4 spray(s)

Ricotta Cheese

200 g

Lemon

1 zest(s) of 1

Lemon Juice, Fresh

2 tablespoon(s)

Basil, fresh

1 tablespoon(s)

Honey

2 tablespoon(s), level

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Slice the sweet potato into 12 x 1cm-thick rounds. Put on a large baking sheet, mist with cooking spray and bake for 30 minutes until tender.
  2. Mix the ricotta with the zest and juice of 1 lemon. Roughly tear a handful of fresh basil leaves and mix into the cheese mixture, reserving a few leaves to garnish. Spread the ricotta mixture over the 12 sweet potato toasts. Serve topped with the reserved basil and drizzled with honey.

Notes

Check out our other sweet potato toast toppings: Griddled peppers & halloumi; Prawn & avocado; Roasted broccoli & almonds

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