Healthy Sweet Potato Toast with Lemon Ricotta, Raspberries & Walnuts
This vibrant Sweet Potato Toast with Lemon Ricotta, Raspberries, and Walnuts is a gluten-free, heart-healthy snack that's as nourishing as it is beautiful. Packed with fibre and protein, it’s a diabetic-friendly, vegetarian snack that's perfect hot or cold.
- Suitable for diets:
- Gluten Free
- Heart-Healthy
- High-Fiber
- Low-Sodium
- Vegetarian
- Whole30
Why Diabetes Friendly?
- Sweet potato has a lower glycemic index than regular bread, especially when roasted with skin and served with fibre and fat.
- Ricotta cheese and walnuts provide protein and healthy fats, which slow down carbohydrate absorption.
- Naturally sweetened with raspberries, avoiding refined sugar.
- High in fibre from sweet potato, raspberries, and nuts — great for blood sugar management.
- Portion-controlled, making it easy to enjoy without spiking glucose levels.
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Equipment
- Baking sheet
- Parchment paper
- Small mixing bowl
- Zester (or microplane)
Ingredients
- sweet potato (about ¼-inch thick) 1 slice
- ricotta cheese (part-skim) 2 tbsp
- lemon zest ¼ tsp
- vanilla extract ¼ tsp
- raspberries 4
- walnuts (chopped ) 1 tsp
- cinnamon 1 dash
- basil (fresh, roughly chopped) 1 tsp
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Cooking Tips
- Use a large sweet potato with even width for more toast-like slices.
- Don't skip the flip — roasting both sides helps achieve a crisp, golden base.
- Try air-frying for a quicker cook time (~10–12 minutes at 375°F).
- Let cool slightly before topping to avoid melting the ricotta.
- Add variety with blueberries, pistachios, or a drizzle of honey (if not sugar-sensitive).
- Make it dairy-free with almond-based or coconut milk ricotta alternatives.
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Instructions
- Preheat the oven to 400°F (200°C). Slice a sweet potato lengthwise into ¼-inch thick slices. Lightly brush both sides with a bit of olive oil and place on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway through, until tender and lightly golden at the edges.1 slice sweet potato
- While the sweet potato roasts, stir together the ricotta, lemon zest, and vanilla extract.2 tbsp ricotta cheese, ¼ tsp lemon zest, ¼ tsp vanilla extract
- Once the sweet potato slice is roasted and slightly cooled, spread the ricotta mixture on top.
- Add raspberries, chopped walnuts, a sprinkle of cinnamon, and basil leaves.4 raspberries, 1 tsp walnuts, 1 dash cinnamon, 1 tsp basil
- Serve immediately for a warm version, or chill in the fridge for a refreshing, make-ahead snack.
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FAQ
- Can I make this ahead of time?
Yes – roast the sweet potato in advance and refrigerate. Assemble just before eating. - Can I make it vegan?
Yes – use a plant-based ricotta alternative like almond or tofu ricotta. - Can I use another base besides sweet potato?
Try roasted butternut squash slices or grilled eggplant for a savory twist. - Is it good cold?
Yes – it makes a refreshing chilled snack or appetizer when assembled cold. - Can I toast sweet potato slices in a toaster?
Yes, though it may take 2–3 rounds on high. Make sure your toaster can handle thicker slices safely. - What nuts can I substitute for walnuts?
Pecans, almonds, or pumpkin seeds work well for crunch and nutrition. - Is this low-carb?
Not strictly — sweet potato is a complex carb, but it's nutrient-dense and paired with fat/fibre to reduce its impact on blood sugar.
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Nutrition
Per serving
Calories: 75.9kcal
Carbohydrates: 3.4g
Fiber: 1.3g
Sugar: 0.7g
Fat: 5.3g
Saturated Fat: 2.6g
Trans Fat:
Protein: 3.8g
Nutrition Facts
Healthy Sweet Potato Toast with Lemon Ricotta, Raspberries & Walnuts
Serving Size
1 toast
Amount per Serving
Calories
75.9
% Daily Value*
Fat
5.3
g
8
%
Saturated Fat
2.6
g
16
%
Cholesterol
15.3
mg
5
%
Sodium
26.1
mg
1
%
Potassium
62.6
mg
2
%
Carbohydrates
3.4
g
1
%
Fiber
1.3
g
5
%
Sugar
0.7
g
1
%
Protein
3.8
g
8
%
Vitamin C
2.9
mg
4
%
Vitamin D
0.1
µg
1
%
Calcium
77.3
mg
8
%
Iron
0.3
mg
2
%
Magnesium
9.3
mg
2
%
Zinc
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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