Game Changer – Sweet Potato Toast

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Cardamom Ricotta Sweet Potato Toast

Are you in a lunchtime rut? You’re not alone. Finding a lunch that’s quick, tasty, and good for you is no small task. Enter sweet potato toast, Instagram’s latest healthy eating darling.

Whether you’re gluten free, Paleo, or simply trying to squeeze more veggies into your day, this spin on toast is a yummy meal any time of day. Plus, the topping possibilities are endless. You can go sweet with PB and pomegranate seeds, savory via tahini and sautéed greens, or take your avo toast to a whole new level using mashed avocado and a fried egg (I slathered mine cardamom-sweetened ricotta plus pumpkin seeds for protein).

Prep-wise, you can bake your spuds in the toaster or the oven. I tried both and liked the oven method better. Feel free to peel them – or not. Just be sure to slice your taters no more than ¼ inch thick for the very best texture.

Here’s the recipe:


Cardamom Ricotta Sweet Potato Toast


  • 1 medium sweet potato, sliced into ¼ inch slices
  • 1 large pinch ground cardamom
  • ½ cup whole milk ricotta cheese
  • 2 tablespoons pumpkin seeds
  • Ground cinnamon for sprinkling


  1. Preheat oven to 450F.
  2. Place sweet potato slices on baking sheet. Bake for 20 minutes, flipping every 5 minutes. Remove from oven
  3. Whisk cardamom into ricotta. Spread ricotta over sweet potato toasts. Top with pumpkin seeds and cinnamon.





  1. I slice the entire sweet potato and keep the extra slices in a plastic bag in the refrigerator. They keep all week long and are ready to toast straight from the fridge.

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