Sundried Tomato Tuna & Ricotta Sweet Potato Toast

Meal Type: Mains


  • 1 large sweet potato
  • ½ tbsp olive oil
  • ½ cup ricotta
  • 2 pouches (90g) Ocean’s Sundried Tomato Tuna Tapenade
  • 1 cup cherry tomatoes, halved
  • ¼ cup fresh basil, thinly sliced
  • Cracked black pepper


  1. Preheat the oven to 450F. Line a baking sheet with parchment paper. 
  2. Slice the sweet potato lengthwise in ¼ inch thick slices. Depending on the size of your sweet potato, this should yield 3-4 slices. Brush both sides of each slice with oil. Roast for 15-20 minutes, flipping halfway through. Sweet potato should be easily pierced with a fork. 
  3. Remove from the oven and let cool for 5 minutes. Top each slice with ricotta, tuna, cherry tomatoes, basil and fresh cracked pepper.