Ricotta & Cherry Tomato Sweet Potato Toast
1
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Amp up the flavor by rubbing the sweet potato with a clove of garlic before topping. Whip the ricotta and fold in additional fresh herbs like chives, thyme, or oregano. Roast the tomatoes and top with a little lean prosciutto. You could also finish this with a touch of honey and some flaky salt, or some lemon zest. Extra sweet potato slices can be reheated in the air fryer or toaster.
Ingredients
Uncooked sweet potato
1 large, scrubbed and sliced lengthwise into four 1/4-inch thick pieces (about 8 ounces)
Cooking spray
4 spray(s)
Sea salt
¼ tsp
Part skim ricotta cheese
¼ cup(s)
Cherry tomatoes
1 cup(s), halved
Balsamic vinegar
1 tsp
Fresh basil
4 leaf/leaves, torn or thinly sliced
Instructions
1
Preheat air fryer to 390℉, if necessary.
2
Lightly coat both sides of potato slices with cooking spray; season with salt. Air fry, in a single layer, flipping once, until tender and browning along edges, 5 to 8 minutes.
3
Spread 1 tbsp ricotta onto each potato slice. Top each with 1/4 cup tomatoes and drizzle with 1/4 tsp vinegar. Garnish with basil. Serve immediately.
4
Serving size: 1 piece toast
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