Autumn Joy Sweet Potato Toast

• 4 slices sourdough bread or gluten-free option, grilled or toasted
• ¼ cup whole-milk ricotta cheese
• 1 Japanese sweet potato, roasted, peeled, cut into ¼-inch cubes
• ½ cup coarsely chopped radicchio
• ¼ cup coarsely chopped toasted walnuts
• ¼ cup Red Belly Honey

Spread toasted or grilled bread with ricotta. Top with sweet potato, radicchio, walnuts and drizzled Red Belly Honey. Makes 4 servings.

Photography by Matt Armendariz

Food styling by Adam Pearson

Prop styling by Stephanie Hanes