Introduction

Sweet potato toast topped with creamy ricotta, fresh berries, honey, and crunchy almonds makes a delightful and nutritious snack or breakfast. This easy recipe combines natural sweetness and textures for a satisfying treat.

The dish shows three pieces of roasted sweet potato slices, each topped with a thick layer of white creamy cottage cheese mixed with black pepper specks. On top of the cheese, there are fresh red raspberries and black blackberries neatly placed across each slice. Bright green mint leaves add a fresh splash of color, scattered on top of the berries. The sweet potato slices sit on a simple white plate with a thin brown edge, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes (about 400g)
1 cup fresh ricotta cheese (240g)
1 cup mixed berries (150g), such as strawberries, blueberries, or raspberries
2 tbsp raw honey (30g)
¼ cup sliced almonds (30g)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Slice the sweet potatoes into half-inch thick slices and arrange them on the baking sheet in a single layer.
Step 3: Roast in the preheated oven for 25-30 minutes until tender and slightly caramelized.
Step 4: Once cooled slightly, spread ricotta generously on each slice of sweet potato.
Step 5: Top with mixed berries, drizzle with honey, and sprinkle sliced almonds on top.
Step 6: Serve warm and enjoy!

Tips & Variations

For extra flavor, add a sprinkle of cinnamon or a few fresh mint leaves on top.
Use goat cheese or mascarpone if you prefer a tangier or creamier alternative to ricotta.
Try different nuts like walnuts or pistachios for variation in texture and taste.
If you like it sweeter, warm the honey slightly before drizzling to make it easier to spread.

Storage

Store any leftover roasted sweet potato slices and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the sweet potato slices in a toaster oven or regular oven until warm, then add fresh ricotta and toppings before serving.

How to Serve

The image shows three slices of roasted sweet potato arranged on a long white plate with a white marbled surface underneath. Each sweet potato slice is orange with a slightly crisp, browned edge. On top of each slice is a layer of creamy white ricotta cheese, topped with a sprinkle of brown cinnamon powder. Fresh blackberries and raspberries are placed on the cheese, adding dark purple and bright red colors. Green mint leaves are used as decoration on two slices, giving a fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular toaster to make sweet potato toast?

Yes, if your toaster slots are wide enough for the sweet potato slices. Toast in multiple cycles if needed to cook through and caramelize.

Can I prepare this recipe ahead of time?

You can roast the sweet potato slices in advance and keep them refrigerated. Add ricotta and toppings right before serving to keep everything fresh.

Sweet Potato Toast with Ricotta, Berries, Honey, and Almonds Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

A delightful and healthy breakfast or snack recipe featuring roasted sweet potato slices topped with creamy ricotta cheese, fresh mixed berries, a drizzle of honey, and crunchy sliced almonds. This Sweet Potato Toast combines natural sweetness and creamy texture for a nutritious and satisfying treat.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Sweet Potato Toast

2 medium sweet potatoes (about 400g)

Toppings

1 cup fresh ricotta cheese (240g)
1 cup mixed berries (150g), such as strawberries, blueberries, or raspberries
2 tbsp raw honey (30g)
¼ cup sliced almonds (30g)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the sweet potatoes.
Slice Sweet Potatoes: Cut the sweet potatoes into half-inch thick slices ensuring even thickness for uniform roasting, then arrange them in a single layer on the prepared baking sheet.
Roast Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potato slices for 25-30 minutes until tender and slightly caramelized on the edges, which enhances their natural sweetness.
Cool Slightly: Remove the roasted sweet potato slices from the oven and allow them to cool slightly so the ricotta won’t melt when spread on top.
Spread Ricotta: Generously spread fresh ricotta cheese over each slice of sweet potato, creating a creamy base for the toppings.
Add Berries and Honey: Top each ricotta-covered sweet potato slice with mixed berries, drizzle with raw honey to add natural sweetness, and then sprinkle sliced almonds for crunch.
Serve: Serve the sweet potato toasts warm to enjoy the perfect combination of textures and flavors.

Notes

Sweet potatoes can be sliced thinner for crispier toast or thicker for softer texture.
Use seasonal berries for best flavor and freshness.
Raw honey enhances the natural sweetness but can be substituted with maple syrup for a vegan option.
For a nut-free version, omit the sliced almonds or replace them with pumpkin seeds.
Leftover sweet potato toasts can be refrigerated and gently reheated before serving.

Keywords: sweet potato toast, ricotta cheese, mixed berries, honey, sliced almonds, healthy breakfast, roasted sweet potato