All aboard, because we are jumping on the sweet potato toast train! It’s a nice change of pace from regular toast, has a little sweetness, and (slightly surprisingly) cooks up perfectly in your toaster. I’ll admit, the first time I made sweet potato toast I had my doubts, but now I’m converted into a believer of the vitamin-packed, gluten-free twist on toast! It really is a nice change from the typical toasted bread, and the topping variations are endless. I started with some gorgeous purple sweet potatoes. They’re white on the outside but the inside boasts this beautiful purple hue. They’re also a little bit dryer and denser than the orange variety, so that makes them perfect for this dish.
I sliced them thinly, about ¼ of an inch, and then brushed them lightly with Bertolli Organic Extra Virgin Olive Oil. Bertolli, while simple, sparks spontaneity, adventure and connection in every dish! The oil keeps them from drying out in the toaster, which is where they’re headed next. I turned the toaster to low and put each slice in for 2–3 rounds of toasting. You’ll know they’re ready when they feel slightly soft and have a few light brown spots. If it takes a few tries to get it just right, don’t fear! You’ll get the hang of it once you see how long it takes for your particular toaster to get them just right. Similar to how you’d spread butter on toast, I brushed a little more olive oil on top to retain the purple color and keep them moist.
Then I started on the kumquats. If you haven’t tried one before, they’re curious little members of the citrus family! You can eat them peel and all, which you’ll want to do because the peel is sweet but the inside is sour. Try one raw! To me, they taste like a cross between a lemon and a navel orange. To bring out the sweetness, I drizzled them with Bertolli Organic Extra Virgin Olive Oil and sprinkled them with salt before popping them in a 250°F oven for an hour. Bertolli Organic Extra Virgin Olive Oil is non-GMO and verified USDA Organic, made from organic olives and produced using organic farming standards. The kumquats caramelize nicely thanks to the olive oil, and the tart flavor mellows out a little bit. You’re still left with tons of bright citrus flavor to top the creamy whipped ricotta!
I made the ricotta by beating ricotta in the bowl of my stand mixer for a few minutes before drizzling in more Bertolli olive oil. Bertolli’s passion and expertise has unlocked the transformative power of olive oil, often thought of as “just another ingredient” but truly the star of every dish. The ricotta is pretty plain, so the olive oil adds a nice peppery flavor. The ricotta gains some volume and whips into a tasty topper for the toast, and makes the perfect bed for roast chicken.
I can’t recommend rotisserie chicken enough here, or really anytime for dinner. It’s always so juicy (how do they do it?) and always ready and waiting at the grocery store when dinnertime comes. It takes this toast into the entrée category with some added protein. I just sliced it thinly and put a few slices on, but you could pile it high if you’d like!
After I built the combo of sweet potato toast, whipped ricotta, rotisserie chicken, and roasted kumquats, I topped it all off with a chiffonade of basil. Finally, I finished each toast off with a sprinkle of salt and pepper and a drizzle of Bertolli olive oil. The olive oil really elevates the dish here (I used it in practically everything), and the final drizzle adds a slightly fruity, slightly peppery bite that really takes it over the top.
Whether these toasts are for breakfast, brunch, lunch, or dinner, you can decide! They would be a fun appetizer to bring to a get-together, or you could serve them for breakfast with a fried egg or two on the side. For lunch, I’d serve them with a simple green salad made with an olive oil vinaigrette. For dinner, I’d go heavier on the chicken, and of course add a glass of wine to enjoy alongside it! What’s nice about this particular recipe is that it’s packed with the good stuff—vitamin packed sweet potatoes and kumquats, creamy ricotta, lots of protein from the chicken, antioxidant packed olive oil, and fresh basil to pull it all together.
- 1 lb purple sweet potatoes
- ½ cup Bertolli Organic Extra Virgin Olive Oil, plus more for drizzling
- 2 pints kumquats
- 8 oz ricotta
- ½ rotisserie chicken (or 2 cooked chicken breasts)
- ¼ cup fresh basil, cut into a chiffonade
- salt and pepper to taste
- Preheat oven to 250°F. Rinse kumquats and slice on half. Remove the pips if desired. Toss with 2 tablespoons olive oil and place on a baking sheet lined with parchment paper. Roast for 1 hour, or until the kumquats are tender and lightly caramelized.
- Slice the sweet potatoes lengthwise into ¼ inch slices. Brush lightly with olive oil. Toast on low until tender, about 2–3 toasting cycles. Brush with additional olive oil after toasting.
- Place the ricotta in the bowl of a stand mixer. Whip on medium high until light and airy, about 3–4 minutes. Mix in 3 tablespoons of olive oil, and salt and pepper to taste.
- Shred the rotisserie chicken or the cooked chicken breasts.
- To assemble, lay the sweet potato slices on a clean workspace. Top with the whipped ricotta, a few slices of chicken, several kumquats, and a sprinkle of basil. Season with salt and pepper and drizzle with olive oil to finish.
This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine.