Ricotta and cherry tomato sweet potato toast by Digital 360 Coach Cassidy

SmartPoints® value per serving
Total Time
15 min
10 min
5 min
This is one of Coach Cassidy’s most requested recipes. The beauty of this recipe is its speed and simplicity, but it’s also incredibly versatile. 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. The world is your oyster! Extra sweet potato slices can be reheated in the air fryer or toaster.


Raw sweet potato(es)

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)

Fresh cherry tomato(es)

1 cup(s), halved

Balsamic vinegar

1 tsp


4 leaf/leaves, torn or thinly sliced


  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


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.