SNACKS Pineapple and Ricotta Cheese Sweet Potato Toasts SERVES 1 • 1–3 slices per serving (depending on slice size) PREP TIME 5 minutes COOK TIME – 15 18 minutes TOTAL TIME – 20 23 minutes Ingredients 1 to 3 frozen sweet potato slices (depending on slice size) 2 tablespoons part-skim ricotta cheese ¼ cup fresh pineapple slices ¼ teaspoon honey 2 fresh mint leaves (optional) Directions 1 . Preheat the oven to 425°F . 2 . Arrange the frozen sweet potato slices on a baking sheet . 3 . Bake for 15 to 18 minutes, or until the slices are tender and easily pierced with a fork or until heated through at Nutrition Analysis (per serving) desired consistency . Calories 141 4 . Meanwhile, grill the pineapple slices on high heat for Total Fat 1 .5 g 2 to 3 minutes per side, or until grill marks appear . Saturated Fat 1.0 g Remove from the heat . Set aside . Trans Fat 0.0 g 5 . Carefully remove the baking sheet from the oven . Polyunsaturated Fat 0.0 g Monounsaturated Fat 0.0 g 6 . Top the potato slices with the ricotta cheese and grilled Cholesterol 8 mg pineapple . Drizzle with the honey . Garnish with the mint Sodium 58 mg leaves if desired . Carbohydrates 28 g Fiber 4 g Total Sugars 14 g Protein 5 g Dietary Exchanges 2 starch This recipe from CAULIPOWER is an American Heart Association Heart-Check Certified Recipe. 7