Sweet potato toast with ricotta, berries, honey, and almonds

Ingredients:

• 2 medium sweet potatoes (about 450g total)
• 1 tbsp melted unsalted butter
• 0.5 cup ricotta
• 1 cup raspberries or blueberries (or a mixture)
• 2 tablespoons chopped almonds
• Honey to taste

Preparation:

1. Preheat oven to 230°C.
2. Trim the 4 long sides of each sweet potato so that they are even and lay flat on the cutting board. Slice the potatoes lengthwise into 1-cm-thick strips (approximately 5 x 12 cm, or 3 strips per sweet potato).
3. In a medium bowl, combine the sweet potatoes, coconut oil, and a pinch of salt and toss gently to coat. Place the sweet potatoes on a baking sheet and bake, turning once, until golden brown and tender when pierced with a knife, about 15 minutes. Divide the sweet potato toasts among 2 plates.
4. Spread the toasts with ricotta, top with berries and almonds, and drizzle with honey. Serve immediately. You can make the toast ahead of time and store it in the refrigerator in a tightly sealed container for up to 4 days. Reheat in a toaster before serving..