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Baked Sweet Potato with Cottage Cheese and Cinnamon

Baked Sweet Potato with Cottage Cheese and Cinnamon

Snack
Prep Time
15min
Cook Time
45min
Servings
4
Calories
385
Chef's Note

For the best flavor, choose sweet potatoes with orange flesh rather than white. The natural sweetness pairs beautifully with the tangy cottage cheese. You can prepare the cottage cheese mixture a day ahead and refrigerate it to save time. For a creamier texture, blend the cottage cheese mixture in a food processor before topping the potatoes.

Tags
high-protein
balanced
vegetarian
sweet potato
cottage cheese
healthy snack
gluten-free
intermediate
Ingredients

  • 4 whole large sweet potatoes

  • 2 cups low-fat cottage cheese

  • 4 scoops vanilla protein powder

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon nutmeg

  • 2 tablespoons honey

  • 1 teaspoon vanilla extract

  • 1/2 cup chopped walnuts

  • 1/2 cup chopped pecans

  • 2 cups fresh berries (mixed)

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

Instructions
  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash 4 large sweet potatoes thoroughly and pat them dry with paper towels.

  • 3

    Rub 1 tablespoon of olive oil over the sweet potatoes and sprinkle with 1/2 teaspoon of salt.

  • 4

    Pierce each sweet potato several times with a fork to allow steam to escape during baking.

  • 5

    Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until they are fork-tender.

  • 6

    While the potatoes are baking, in a medium bowl, combine 2 cups of low-fat cottage cheese, 4 scoops of vanilla protein powder, 1 teaspoon of vanilla extract, and 1 tablespoon of honey. Mix well until smooth and set aside.

  • 7

    In a small bowl, mix 2 teaspoons of ground cinnamon and 1/2 teaspoon of nutmeg. Set aside.

  • 8

    In another small bowl, combine 1/2 cup of chopped walnuts and 1/2 cup of chopped pecans. Set aside.

  • 9

    Once the sweet potatoes are done, remove them from the oven and let them cool for 5 minutes.

  • 10

    Cut a slit lengthwise along the top of each sweet potato, being careful not to cut all the way through.

  • 11

    Gently press the ends of each potato toward the center to open them up.

  • 12

    Fluff the inside of each potato with a fork.

  • 13

    Divide the cottage cheese mixture evenly among the four potatoes, spooning it into the center of each.

  • 14

    Sprinkle each potato with the cinnamon-nutmeg mixture.

  • 15

    Top each potato with the nut mixture and drizzle with the remaining 1 tablespoon of honey.

  • 16

    Serve each potato with 1/2 cup of fresh mixed berries on the side.

Nutrition Information (per serving)
385
Calories
33g
Protein
38g
Carbs
11g
Fat
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