Sweet Potato Toast with Prunes & Ricotta
A healthy snacking option for a light lunch or to serve as a starter - a great taste and texture combination!
Cut sweet potatoes with the skin into thin diagonal slices and oven-roast with olive oil and fresh sage leaves until golden and cooked. Mix 350 ml ricotta cheese with 30 ml each honey and chopped sage. Spoon ricotta mixture on sweet potatoes and top with thick slices of Cecilia’s Farm Pitted Prunes.
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Ingredients you will need for this recipe
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