Sweet Potatoes Cottage Cheese
A quick, nutritious breakfast that combines baked sweet potatoes with creamy cottage cheese, crunchy granola, a touch of honey, and optional fresh berries. High in protein and fiber, this recipe is easy to prep ahead, making it perfect for busy mornings or a wholesome snack.
Equipment
- 1 Baking sheet or toaster oven pan
- 1 Fork
- 1 Knife
- Measuring spoons
- 1 Spoon
Ingredients
- 1 medium Sweet Potato 6–7 ounces
- ¼ teaspoon Olive Oil or Avocado Oil
- Ground Cinnamon to taste
- ½ cup 113 g 2% Cottage Cheese
- 2 tablespoons 13 g Granola
- 1 teaspoon 7 g Honey
- Fresh Berries optional, for topping
Instructions
- Preheat the Oven or Toaster Oven: Start by setting your oven to 400°F (200°C) to ensure it reaches the perfect baking temperature. If using a toaster oven, select the BAKE function and adjust the cooking rack to the lowest position so the sweet potatoes bake evenly. Preheating is key—it ensures your sweet potatoes cook thoroughly while maintaining a tender, creamy interior.
- Prepare the Sweet Potato: Wash the sweet potato thoroughly under running water to remove any dirt. Pat it dry with a clean towel. Using a sharp knife, slice the sweet potato in half lengthwise.Make sure your cut is even, so both halves cook uniformly.
- Oil and Season the Sweet Potato: Lightly brush or rub the exposed flesh and skin of each sweet potato half with ¼ teaspoon of olive oil or avocado oil. This adds flavor and helps the surface caramelize slightly during baking. Sprinkle a pinch of ground cinnamon over the flesh if desired to infuse warmth and subtle sweetness.
- Arrange on Baking Sheet: Place the sweet potato halves cut-side down on a baking sheet or toaster oven pan. Position them so they aren’t touching each other, allowing the hot air to circulate and cook each half evenly.
- Bake Until Tender: Transfer the pan to the preheated oven. Bake for approximately 30 minutes, checking for doneness by inserting a fork into the thickest part of the potato—it should glide in easily without resistance. Baking slowly allows the natural sugars in the sweet potato to caramelize, enhancing flavor and texture.
- Cool Slightly Before Handling: Once baked, remove the pan from the oven and let the sweet potatoes sit for a few minutes. This short cooling period prevents burns and makes them easier to handle.
- Flip and Mash the Sweet Potato: Carefully flip the sweet potatoes so the cut side is facing up. Using a fork, gently mash the flesh while keeping it mostly intact for texture. Sprinkle additional cinnamon on top if you like a bolder flavor. This step creates a soft, fluffy base that perfectly complements the creamy cottage cheese topping.
- Add Creamy Cottage Cheese: Spoon ½ cup (113 g) of 2% cottage cheese evenly over the surface of each sweet potato half. Spread it gently to cover the mashed flesh. The cottage cheese adds a smooth, creamy texture and a boost of protein, making this breakfast both satisfying and nutritious.
- Sprinkle Crunchy Granola: Evenly sprinkle 2 tablespoons (13 g) of your favorite granola over the cottage cheese. The granola adds crunch and subtle sweetness, balancing the creaminess of the cottage cheese and the softness of the sweet potato.
- Drizzle Sweet Honey: Lightly drizzle 1 teaspoon (7 g) of honey over the top of each sweet potato half. The honey enhances natural sweetness and adds a golden touch, creating a visually appealing presentation.
- Optional Fresh Berry Topping: For an extra pop of flavor and nutrition, add a handful of fresh berries, such as blueberries, raspberries, or sliced strawberries. Berries provide antioxidants, vibrant color, and a juicy contrast to the soft sweet potatoes and creamy cottage cheese.
- Serve and Enjoy: Your cottage cheese-topped sweet potatoes are now ready to eat! Serve immediately while warm for the best taste and texture. This recipe is perfect for a quick weekday breakfast, satisfying snack, or meal-prep option that stays delicious when reheated.
- Meal Prep Tip (Optional): If preparing ahead, bake the sweet potatoes and lightly mash with cinnamon. Store sweet potatoes, cottage cheese, and granola in separate containers in the fridge for up to four days. Reheat sweet potatoes in a toaster oven (350°F for 10–15 minutes) or microwave (1–3 minutes), then add toppings just before serving for a quick, ready-to-eat meal.
Notes
- Choose medium-sized sweet potatoes that are firm and free from blemishes for even cooking.
- Select orange-fleshed varieties like Garnet or Jewel for a naturally sweeter flavor.
- Mash the baked sweet potato gently, leaving some texture for a satisfying bite.
- Brush the potato with a little oil before baking to enhance caramelization and flavor.
- Add toppings—cottage cheese, granola, honey, and berries—just before serving to maintain freshness and crunch.
- For meal prep, store sweet potatoes, cottage cheese, and granola separately to preserve texture.
- Adjust cinnamon and honey to taste for a personalized flavor profile.
