Baked sweet potato with herby cottage cheese

Baked sweet potato with herby cottage cheese: an easy oven recipe with sweet potato, cottage cheese, lemon juice, parsley, chives and olive oil.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 45 min
• Total time: 50 min
• Calories: 410 kcal per serving
• Protein: 25 g
• Fat: 8 g
• Carbs: 55 g

Ingredients

• Large sweet potato (about 300g)
• 1 squeeze of lemon juice
• 150g cottage cheese
• 1 tsp olive oil
• Good sea salt and coarse pepper
• ½ bunch of fresh herbs (parsley and chives)

Method

You’ll need: oven · baking dish · baking tray · chopping board · knife

1. Wash the sweet potato thoroughly, rub it dry and prick it several times with a fork. Preheat the oven to 200 °C (180 °C fan).
2. Rub the sweet potato with a little olive oil, salt it lightly and put it on a baking tray or in an ovenproof dish. Bake at 200 °C for 40–45 min, until soft and easy to pierce.
3. Meanwhile, finely chop the parsley and chives. Stir the cottage cheese with the lemon juice, herbs, sea salt and coarse pepper.
4. Cut the baked sweet potato open lengthways and loosen the inside a little with a fork. Season with a little more salt and pepper to taste.
5. Spoon the herby cottage cheese generously into the hot sweet potato. Leave for a moment so the warm and cool come together.
6. Serve straight away, finished with fresh herbs and a little pepper if you like.

Good to know

So simple and still really good. Together, the warm sweet potato and the cool herby cottage cheese make an easy everyday meal.

Swaps

Cottage cheese → skyr (more protein); sweet potato → baked potato (a little milder in flavour); olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids); parsley and chives → dill and basil (different herb notes, also with plant micronutrients)

Allergens

Contains milk (cottage cheese). Usually suitable for children if moderately seasoned; in pregnancy, use cottage cheese made from pasteurised milk.