Baked sweet potato with quark

Baked sweet potato with quark: a simple oven recipe with creamy low-fat quark, chives, olive oil and gentle seasoning – easy for every day.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 40 min
• Total time: 45 min
• Calories: 380 kcal per serving
• Protein: 22 g
• Fat: 8 g
• Carbs: 55 g

Ingredients

• 2 medium sweet potatoes
• 250 g low-fat quark
• 1 tbsp olive oil
• 1 bunch of chives or spring onions
• ½ tsp garlic powder
• Salt
• Pepper

Method

You’ll need: oven · chopping board · knife

1. Scrub the sweet potatoes well, rub them dry and prick them several times with a fork.
2. Rub the sweet potatoes with olive oil and bake in the oven at 200 °C (180 °C fan) for 40–45 min, until they're soft and give easily when pressed.
3. Meanwhile, stir the low-fat quark with the garlic powder, salt and pepper until smooth. Finely snip the chives or slice the spring onions and fold in.
4. Cut the baked sweet potatoes open lengthways and fluff up the insides a little with a fork.
5. Spoon the quark cream generously onto the hot sweet potatoes and finish with a little pepper or fresh herbs if you like.
6. Serve warm straight away.

Good to know

Sometimes it's the simple oven dishes that see you through. Soft, creamy and savoury – just the thing for days when you want to keep it simple.

Swaps

Low-fat quark → skyr (similar protein content, a little milder) | Chives → parsley (also provides vitamin C and folate) | Olive oil → avocado oil (mild flavour, mainly monounsaturated fats) | Sweet potato → baked potato (a little less sweet, also contains fibre)

Allergens

Contains milk (low-fat quark). Usually fine for children if mildly seasoned; in pregnancy it's fine as long as the quark is pasteurised and the sweet potatoes are cooked right through.