Grill the peach slices on a hot grill pan sprayed with nonstick spray heated over medium to medium high heat. Flip each peach slice over after about 60 seconds and grill on the second side for an additional 30 seconds. Remove from heat and set aside.

Prepare the Sweet PotaTOASTs according to the direction on the package. Let cool so the ricotta doesn't melt. Top each sliced sweet potato with about a tablespoon of ricotta. You may need to use a little more or a little less depending on the size of the slice. Then top with a grilled peach,

For the sweet peaches and cream sweet potato toasts, sprinkle cinnamon and drizzle honey on each slice.

For the savory peaches and cream toasts, make a balsamic glaze by adding a quarter cup of balsamic and two tablespoons of honey to a small sauce pan. Heat over medium low heat, stirring frequently, until the mixture reduces down and coats the back of a spoon, about 5 minutes. Drizzle the balsamic glaze over the peaches on the sweet potato toasts. Top with fresh basil leaves.