Sweet potato toast with peanut butter, ricotta and blueberries

Sweet potato toast with peanut butter, ricotta and blueberries

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Give your toast a fun twist with roasted sliced sweet potato and peanut butter!

The ingredient of Sweet potato toast with peanut butter, ricotta and blueberries

  1. 1 large sweet potato, scrubbed
  2. Cooking oil spray
  3. 2 tbsp Sanitariumu2122 Peanut Butter, Smooth or Crunchy
  4. 2 tbsp ricotta
  5. 1/2 cup blueberries
  6. 2 tbsp granola or toasted muesli, optional

The instruction how to make Sweet potato toast with peanut butter, ricotta and blueberries

  1. Preheat the oven to 180u00b0C/350u00b0F. Cut sweet potato lengthwise into 1.5cm thick slices.
  2. Place sweet potato slices on a baking paper lined tray and lightly spray both sides with oil.
  3. Bake for approximately 35 minutes, flipping slices over once or twice during baking, until soft and golden.
  4. Spread with peanut butter, scatter over ricotta and berries. Top with granola for crunch, if using.

Nutritions of Sweet potato toast with peanut butter, ricotta and blueberries

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