Blueberry Lemon Ricotta Toast

  • Author: Shannon Doleac
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: Serves 4 1x


  • 2 large sweet potatoes
  • 1 cup ricotta cheese
  • 2 cups fresh blueberries
  • Zest from 12 lemons


  1. Trim both ends of the sweet potatoes. Using a mandolin, or sharp knife, vertically slice potatoes into ~ 1/4″ thick pieces.
  2. OPTION 1: Place sweet potatoes in a toaster oven and “toast” for about 12 minutes (flipping half way through) until slightly tender. OPTION 2: Preheat oven to 350º F. Place sliced sweet potatoes on a wire rack on a rimmed baking sheet and cook for 15 to 20 minutes. Transfer to a vertical toaster to quickly crisp them up.
  3. Allow to cool.
  4. Evenly divide ricotta cheese amongst sliced sweet potatoes and spread.
  5. Top with blueberries and a sprinkle of lemon zest.