Ricotta, basil & honey sweet potato toasts
2
Points®
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.
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