Recipes
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
Golden-brown slices of grilled sweet potato with a creamy, fruity topping – just the job for brunch
Cook: 25 Mins
Serves: 4
Price: 70p per serving
Nutritional Information
Each 176g serving contains
Energy
957kj
229kcal
957kj
229kcal
11%
Fat
7.6g
7.6g
Med
11%
11%
Saturates
4.2g
4.2g
Med
21%
21%
Sugars
14.1g
14.1g
High
16%
16%
Salt
0.14g
0.14g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
544kj/130kcal
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
1
Preheat the grill to high.
2
Using a large, sharp knife, very carefully cut the sweet potatoes into slices lengthways, each about 1cm thick.
3
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.
4
Transfer the slices of toast to a serving plate.
5
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.