25/08/2023 
This recipe was developed for Fruit & Veg Month 2023.
CategoryEveryday, Fruit, Snacks, Vegetable
Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)
Classification
NSW: EVERYDAY
Ingredients
1 large sweet potato
8 slices of toast (preferably wholemeal or wholegrain)
2 cups of berries (e.g. sliced strawberries or blueberries)
Method
1
Preheat oven at 200°C.
2
Bake sweet potato with skin on in a tray in oven for 40 minutes or until soft.
3
Let sweet potato cool, then cut in half lengthwise. Use a spoon to scoop out the flesh to mash in a bowl.
4
Spread sweet potato mash evenly on toast.
5
For each slice of toast, add 1 tbsp of ricotta on top of mash and spread evenly.
6
Top with ¼ cup of berries for each slice of toast.
Variations
- Use any fresh or canned fruit (in natural juice) you have available.
- Swap toast with pikelets or crumpets.
- Sprinkle seeds and nuts if you like (e.g. pumpkin seeds, crushed peanuts).
Ingredients
1 large sweet potato
8 slices of toast (preferably wholemeal or wholegrain)
2 cups of berries (e.g. sliced strawberries or blueberries)
Directions
1
Preheat oven at 200°C.
2
Bake sweet potato with skin on in a tray in oven for 40 minutes or until soft.
3
Let sweet potato cool, then cut in half lengthwise. Use a spoon to scoop out the flesh to mash in a bowl.
4
Spread sweet potato mash evenly on toast.
5
For each slice of toast, add 1 tbsp of ricotta on top of mash and spread evenly.
6
Top with ¼ cup of berries for each slice of toast.
Smashed sweet potato, ricotta and berries on toast
