MAPLE SWEET POTATO & RICOTTA SOURDOUGH TOAST

SWEET POTATO TOAST aka your new favorite go-to toast.

Golden, pan-toasted sourdough sets the stage for a creamy layer of ricotta gently folded with maple syrup, salt, and pepper. A smooth sweep of roasted sweet potato purée adds warmth and depth, while toasted hazelnuts bring the perfect crunch. Finished with a generous drizzle of maple syrup, this toast is a cozy, feel-good balance of sweet and savory that is simple enough for a weekday breakfast and is special enough for slow mornings shared with someone you love.

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MAPLE SWEET POTATO & RICOTTA SOURDOUGH TOAST

Yield: 2

Author: Michelle Williams

Prep time: 15 MinCook time: 20 MinInactive time: 5 MinTotal time: 40 Min

The rich, sweet alternative to avocado toast you didn't know you were waiting for.

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Ingredients

• Multigrain Sourdough Bread (2 slices, thick-cut)
• Olive Oil (2 tablespoons, plus extra for roasting and toasting)
• Ricotta Cheese (1⁄2 cup, whole milk preferred)
• Maple Syrup (2 tablespoons, divided)
• Kosher Salt (to taste)
• Black Pepper (to taste)
• Sweet Potato (1 large, peeled and cubed)
• Hazelnuts (1⁄4 cup)

KITCHEN TOOLS

• Frying Pan
• Baking Sheet
• Parchment Paper
• Food Processor or Blender
• Small Mixing Bowl
• Knife & Cutting Board
• Spoon or Offset Spatula
• Clean Kitchen Towel (for rubbing hazelnut skins)

Instructions

1. Preheat your oven to 425° and line a baking sheet with parchment paper.
2. Toss the cubed sweet potato with a drizzle of olive oil, kosher salt, and black pepper. Spread on the baking sheet and roast for 15 minutes, or until when you dip a steak knife into it it easily pulls back out.
3. While the sweet potato is roasting, place the hazelnuts on a separate section of the same tray or a small separate tray and toast them in the oven for 8–10 minutes, or until fragrant and slightly browned. Remove and let cool.
4. Once the hazelnuts are cool enough to handle, rub them with a clean kitchen towel to remove most of the skins. Roughly chop and set aside.
5. When the sweet potato has finished roasting, let it cool slightly, then blend in a food processor with 1 tablespoon of water until smooth and creamy.
6. In a small bowl, mix the ricotta with 1 tablespoon of maple syrup, a pinch of salt, and a crack of black pepper. Set aside.
7. In a frying pan, heat 1–2 tablespoons of olive oil over medium heat. Add the sourdough slices and toast until golden on the pan side, flip, and toast until golden and crisp on both sides.
8. Spread the maple-ricotta mixture evenly over each slice of toasted bread.
9. Spoon the whipped sweet potato generously over the ricotta layer, smoothing it out with the back of your spoon or spatula.
10. Sprinkle the chopped hazelnuts over the top.
11. Finish with a generous drizzle of the remaining maple syrup.
12. Serve immediately. Eat and enjoy!

Recommended Products

Our Place Always Pan 2.0-10.5-Inch Nonstick

Braun MultiQuick Hand Blender / Food Processor

HONGBAKE Baking Sheet Pan Set

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