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Sweet potato toast with peanut butter, ricotta & blueberries

Serves: 2
Prep: 5
Cook: 35

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


    • 1 large sweet potato, scrubbed
    • Cooking oil spray
    • 2 tbs Sanitarium™ Peanut Butter, Smooth or Crunchy
    • 2 tbs ricotta
    • 1/2 cup blueberries
    • 2 tbs granola or toasted muesli, optional


    1. Preheat the oven to 180°C/350°F. 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.


    • Bake extra sweet potato toast slices, then store in the fridge and re-heat in toaster or oven before assembling for a quick meal.

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