Harissa Sweet Potato Ricotta Toast

This post is in partnership with California Grown.

I’m slow to transition out of winter produce, especially with sweet potatoes. I love sweet potatoes (which is probably obvious). This toast is a delightful savory breakfast that’s easily adaptable for a different time of year.

California Sweet Potatoes

February is always an interesting time in California. The almond orchards go full bloom and the weather often starts to feel like it’s spring midway through the month. The produce also slowly starts to change, but I’m usually cramming the last bit of winter produce into my recipes.

Luckily, California produce has me covered through all the seasonal transitions. California grows one-third of the vegetables and two-thirds of the fruits and nuts grown in the United States. Drive around the state any time of year and you can see something growing or being harvested!

Best of all, you can make this meal year-round because California sweet potatoes are available year-round and cured on the vines (thanks to our weather!) Vine curing helps sweet potatoes last longer and keeps chemicals off the vegetable.

Make it Vegan

Easily make this vegan one of two ways: vegan ricotta or swap out the ricotta entirely. Make something like this almond ricotta or use a bean puree (I always seem to have hummus on hand and it works perfectly with the harissa!)

Herb Choices

Finally, to balance the richness of the ricotta and the spice from the harissa, there needs to be an herb topping. Don’t be contained by the parsley, though. Cilantro would work just as well. I’ve also been known to use this herb oil as well!

[tasty-recipe id="38813"]

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Erin Alderson
February 28, 2020 at 04:39PM

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