Sweet potato ‘toast’ with crème fraîche and blueberries
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- 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
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.