Sweet potato toast with peanut butter, ricotta and blueberries
Savor the delightful combination of sweet potato toast topped with creamy peanut butter, luscious ricotta cheese, and juicy blueberries. This nutritious and flavorful recipe makes for a perfect breakfast or snack that's both satisfying and healthy. Easy to prepare, it's a delicious way to enjoy the natural sweetness and wholesomeness of sweet potatoes.
- 03 May 2024
- Cook time 35 min
- Prep time 5 min
- 2 Servings
- 4 Ingredients
Sweet potato toast with peanut butter, ricotta, and blueberries is a delicious and nutritious alternative to traditional bread-based toast. This recipe combines the natural sweetness of sweet potatoes with the creaminess of ricotta cheese and the rich flavor of peanut butter, topped off with juicy blueberries for a burst of freshness. It's a perfect option for breakfast, a snack, or even a light meal.
Ingredients:
Instructions:
- Wash and peel the sweet potatoes.
- Cut the sweet potatoes lengthwise into 1/4-inch thick slices. You should get about 4 to 6 slices depending on the size of the sweet potatoes.
- Oven Method: Place the slices on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, turning halfway through, until tender but not too soft.
- Toaster Method: Place slices directly in the toaster. Toast on medium-high setting for 2-3 cycles or until the sweet potatoes are tender and slightly crispy. Note that the toaster method may vary based on your toaster's settings and power.
- While the sweet potatoes are baking or toasting, set out your peanut butter and ricotta cheese so they reach room temperature, making them easier to spread.
- Rinse the blueberries and pat them dry with a paper towel.
- Once the sweet potato slices are done, remove them from the oven or toaster and let them cool for a minute or two to slightly set.
- Spread a layer of peanut butter on half of the sweet potato slices.
- Spread a layer of ricotta cheese on the remaining sweet potato slices.
- Sprinkle the blueberries evenly over the peanut butter and ricotta-topped slices.
- Arrange your sweet potato toasts on a serving plate.
- Enjoy immediately as a delicious and nutritious snack or breakfast!
Tips:
- Opt for medium-sized sweet potatoes that are firm and free of blemishes for the best results.
- Ensure that your sweet potato slices are uniform in thickness to allow for even cooking.
- You can use a toaster oven or a conventional oven to toast the sweet potato slices. Toast them until they are tender but still hold their shape.
- Be generous with your peanut butter and ricotta cheese to enhance the flavor. Make sure to spread them evenly across the sweet potato slices.
- Add blueberries generously for a burst of flavor and nutritional benefits. Other fruits like strawberries or raspberries can be used as an alternative.
- Feel free to experiment with additional toppings like chia seeds, honey, or a sprinkle of cinnamon for extra flavor.
Sweet potato toast with peanut butter, ricotta, and blueberries offers a delightful combination of flavors and textures that will surely become a favorite. Not only is it tasty, but it is also packed with nutrients, making it a great addition to your diet. Whether you are looking for a quick breakfast or a nutritious snack, this recipe has got you covered.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 6g | 16% |
| Sugar 12g | 12% |
| Fat | |
| Fat 9g | 11% |
| Saturated 2.29g | 8% |
| Cholesterol 4.65mg | - |
| Vitamins | |
| Vitamin A 1080ug | 120% |
| Choline 33mg | 6% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.16mg | 13% |
| Vitamin B3 3.00mg | 19% |
| Vitamin B6 0.40mg | 24% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.04ug | 2% |
| Vitamin C 7mg | 8% |
| Vitamin E 1.98mg | 13% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.32mg | 0% |
| Iron, Fe 1.35mg | 12% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 640mg | 19% |
| Selenium, Se 4.06ug | 7% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 1.09mg | 10% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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