Sweet potato toast

Sweet potato ‘toast’ with crème fraîche and blueberries

Golden-brown slices of grilled sweet potato with a creamy, fruity topping – just the job for brunch

By , 18 December 2019

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Sweet potato ‘toast’ with crème fraîche and blueberries
  • 25 Mins

  • Serves: 4

Nutritional Info
Each 176g serving contains
  • Energy

    957KJ

    229KCAL

    11%
  • Fat

    7.6g

    med

    11%
  • Saturates

    4.2g

    med

    21%
  • Sugars

    14.1g

    med

    16%
  • Salt

    0.14g

    low

    2%
of your reference intake.
Typical energy values per 100g: 544kJ/130kcal.
Ingredients
  • 2 large sweet potatoes, washed and dried
  • 4tbsp Asda 50% Less Fat Crème Fraîche
  • 2tbsp blackcurrant jam
  • 100g Grower’s Selection Blueberries
  • 1tbsp chia seeds
  • Mint leaves, to garnish
Method
  • Preheat the grill to high.

  • Using a large, sharp knife, very carefully cut the sweet potatoes into slices lengthways, each about 1cm thick.

  • Working in batches if necessary, cook the slices under the grill for 8-10 mins each side until tender and golden with browned and crisp edges. Set aside to cool for 2 mins.

  • Transfer the slices of toast to a serving plate.

  • Top with dollops of the crème fraîche and jam, add the blueberries, then sprinkle with the chia seeds. Garnish with the mint leaves, to serve.