Summer Sweet Potato Toast with Vegan Ricotta

hello warm weather and hello Summer Sweet Potato Toast with Vegan Ricotta, aka the best recipe of the year. from the perfectly cooked sweet potatoes to the garlicky tofu ricotta, fresh tomatoes and more, everything ounce of this is delicious.

you will want to break up with your boring old toast routine.

sure, peanut butter and jelly or avocado toast is fun sometimes but wow, how about taking your toast game up some notches.

while Summer Sweet Potato Toast with Vegan Ricotta looks a little fancy, it’s not!

some of it’s semi-homemade, like the pesto! you can totally make your own but i bought some organic pre-made pesto from the store.

then, you need sweet potatoes of course. 2 medium size sweet potatoes should do the trick!

while i went with my favorite, Japanese sweet potatoes, any kind will work well. in fact, you don’t even have to use sweet potatoes, regular would be super yummy too.

the tofu ricotta is indeed the star and it’s beyond easy to put together. you need about 14 ounces of extra firm tofu, vegan ricotta store-bought cheese or store bought cream cheese.

kite hill makes a yummy ricotta but vegan cream cheese will work just as well. then, garlic powder, onion powder and sea salt are all it takes to give the tofu ricotta amazing flavor.

you can use any kind of tomatoes you want. my local Whole Foods had gorgeous heirloom tomatoes! then, get some fresh basil to top everything off.

the key to my perfectly cooked sweet potatoes lies within the preparation process.

first, you’re going to steam the slices for about 3-4 minutes tops. the slices should be thin, about 1/4-1/3 inch thick.

then, you coat the slices in avocado oil or olive oil and bake at 400 degrees for 25 minutes. the sweet potatoes should be broiled at the end for a minute or so on each side. this will ensure a crispier topping.

the center is super soft though, you will LOVE the texture.

here are some other side dishes from my blog that you will love!

Vegan Spanakopita Cups

The Best Nourishing Vegan Potato Salad

Epic Cheesy Vegan Buffalo Cauliflower Dip

Vegan and Gluten Free Cheddar Biscuits

The Ultimate Vegan Baked Brussels Sprouts

Buffalo Barbecue Brussels Sprouts (Vegan + GF)

Vegan and Gluten-free Buffalo Cauliflower Wings

Vegan Garlic Ranch Smashed Potatoes

are you going to make my Summer Sweet Potato Toast with Vegan Ricotta?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Summer Sweet Potato Toast with Vegan Ricotta

Recipe by MaryCourse: 10 Ingredients, 30 Minutes, Lunch u0026amp; Dinner, Side Dishes
Servings

10

servings
Prep time

10

minutes
Cooking time

27

minutes

Ingredients

  • 2 medium sweet potatoes cut into about 1/4-1/3 inch thick slices

  • extra virgin olive oil or avocado oil for coating potatoes

  • 2-3 large heirloom tomatoes

  • freshly sliced basil

  • store-bought vegan pesto (Trader Joe’s or Gotham Greens)

  • tofu ricotta
  • 14 ounces super firm tofu

  • 1/2 cup vegan ricotta or vegan cream cheese

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • sea salt and pepper to taste

Directions

  • preheat the oven to 400 degrees.
  • steam the sliced sweet potatoes in water for about 3-4 minutes only.
  • then, transfer to a baking tray and coat each side with a little bit of oil.
  • bake at 400 degrees for 22-25 minutes depending on thickness. broil on each side for a minute or so at the end so the top gets crispy. monitor carefully so you can get them to your optimal texture.
  • blend the tofu ricotta ingredients in a food processor and assemble the sweet potato toast with the other ingredients. my layers were: sweet potato, pesto, tomato, tofu ricotta and fresh basil.
  • store in the fridge in an airtight container and enjoy!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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