Ricotta and cherry tomato sweet potato toast by Digital 360 Coach Cassidy
Raw sweet potato(es)
1 large, scrubbed and sliced lengthwise into four 1/4-inch thick pieces (about 8 ounces)
Part-skim ricotta cheese
Fresh cherry tomato(es)
1 cup(s), halved
4 leaf/leaves, torn or thinly sliced
- Preheat air fryer to 390℉, if necessary.
- 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.
- 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.
- Serving size: 1 piece toast