Sweet potato toasts. If you are a sweet potato fan, like I am, then this is the kind of breakfast trend you’ll want to try. I mean, how can you go wrong with thin slices of sweet potato topped with whatever you can dream up?
A classic Italian breakfast or snack is a piece of crusty Italian bread smeared with fresh ricotta, along with some honey or jam, or even something more savory like a sliced tomato and olive oil. I figured that the same idea would probably be delicious on a sweet potato. I was right.
I scrubbed and patted dry a large sweet potato. Next, using my mandoline, I sliced it into lengthwise 1/4-inch thick pieces. I placed the pieces on a small baking sheet and popped them into the toaster oven for about 25 minutes. Once they were toasted, I topped them with a heaping spoonful of organic ricotta cheese. Their sweetness was a perfect match for the creamy cheese. A sprinkle of pomegranate seeds added a little tartness and a drizzle of hot honey gave things just the right amount of heat.
Sweet potato toasts are a delicious, healthy option to break up your breakfast routine.
Hot Honey Ricotta Sweet Potato Toasts
Makes 8 servings (2 slices per serving)
- 1 large sweet potato (approx. 13 ounces)
- 8 tablespoons Calabro organic whole milk ricotta
- 8 teaspoons pomegranate seeds
- 2 teaspoons Mike’s Hot Honey
- Sea salt, to taste
- Thinly slice a sweet potato the long way into about 1/4-inch slices.
- If you have a slot toaster, toast the sweet potato slices with nothing on them for 2 – 3 rounds or until they are tender and browned in spots. Or, in a toaster oven, cook the slices at 450 degrees for 20-25 minutes until they are tender and brown around the edges, flipping halfway through the cooking time.
- Spread 1 tablespoon of ricotta on each slice. Then sprinkle about 1 teaspoon of pomegranate seeds over each slice.
- Drizzle each slice with 1/4-teaspoon of honey and finish off with a pinch or two of sea salt.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.