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Ricotta & Cherry Tomato Sweet Potato Toast

2
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

Notes

Cut a thin slice on one side of the sweet potato to create a flat surface for easier (and safer) slicing. A mandoline slicer is a great option for creating thin, even slices of sweet potato toast.

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