A recipe so yummy it's hard not to talk about, or even look at, without drooling. Rich and creamy ricotta cheese comes together with the sweetness of pineapple to make a flavor so delicious there aren’t enough words to describe it.
This recipe from CAULIPOWER is an American Heart Association Heart-Check Certified Recipe.
Pineapple and Ricotta Cheese Sweet Potato Toasts
Calories141 Per Serving
Protein5g Per Serving
Fiber4g Per Serving
|Total Fat||1.5 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||28 g|
|Dietary Fiber||4 g|
1-3 frozen sweet potato slices depending on slice size
2 tablespoons part-skim ricotta cheese
1/4 cup fresh pineapple (sliced)
1/4 teaspoon honey
2 mint leaves (garnish, if desired)
Preheat oven to 425°F.
Arrange frozen sweet potato slices on a baking sheet.
Bake until the slice(s) is tender easily pierced with a fork, about 15-18 minutes or until heated through at desired consistency.
While the sweet potato slice(s) is baking, grill the pineapple slices on HIGH heat, 2-3 minutes per side, until grill marks appear. Remove from heat and set aside.
Carefully remove baking sheet with sweet potato slice(s) from the oven.
Top sweet potato slice(s) with spread of ricotta cheese and grilled pineapple slices. Drizzle with honey. Garnish with fresh mint leaves if desired.