(4 servings)
Cut the sweet potatoes into 1/3-inch slices approximately. Put them in an oven tray with a silicone mat or Silpat underneath, side by side, being careful not to place them on top of each other. Add some olive oil, salt and pepper to taste.
Bake at 430°F for 20 to 25 minutes or until brown and soft.
When you take them out, put in a dish, add ricotta on top, a dash of olive oil, sliced strawberries, and lastly, diced avocado. Add some salt and serve.
