These stuffed sweet potatoes are delicious as a side or for a vegetarian meal. This recipe is rich in protein with cottage cheese and very simple to make. The herbs present in the cheese makes this dish full of freshness.
I love sweet potatoes. So much so that I could eat it every day! Believe me, I do. When I have big assignments for food photography, I sometimes work from 8am to 9pm with a simple 15-minute break to eat lunch. Even if my job revolves around the food photo, I don’t always eat what I shoot. Sometimes I’ll shoot the same dish all day because I need many pictures of the same dish. In this case, what I prepared stayed out of the fridge for many hours and it doesn’t really make you want to be eaten… Plus, I’ve made mountains of cookies for weeks for a client, and that’s not exactly a healthy lunch if you know what I mean.
It is for this reason that I often prepare a large sheet of roasted sweet potatoes that I accompanied with salad a little feta for lunch, simple and effective. In fact, here is an example of this kind of salad that I love so much.
But for today, I wanted to present something different. It’s baked sweet potato, but it’s different. These are not small pieces roasted in the oven, but whole sweet potatoes cooked in the oven. I had already made a similar version here with avocado. However, the stuffing made with cottage cheese and fresh herbs completely changes the taste. I love this hot mix with the sweet potato coming out of the oven and the fresh cheese. It’s a real success. As with most of my recipes, you will notice that there are very few ingredients. I like this simplicity. We don’t always need a million ingredients to get something good.
I hope you enjoy this simple and delicious recipe. I think it’s an excellent side or a dish in itself (that’s how I eat it). Don’t forget to follow me on Instagram @tastyandfrenchy.Print
Simple vegetarian dish or delicious side.
- 4 big sweet potatoes
- 1 cup cottage cheese
- 2 tbsp chopped chives
- 2 tbsp chopped mint
- Salt and pepper
- Chopped mint and chives in extra
- Rinse the sweet potatoes well and leave the skin. Prick with a fork or knife all the sides of the sweet potatoes. Place the potatoes in the oven for 1h to 1h15 at 400°F. They should be tender by pricking a knife, if it’s still a bit hard, then leave it longer in the oven.
- Just before the end of cooking, prepare the cheese. Mix the cottage cheese with chives, mint, salt and pepper.
- When the sweet potatoes are cooked, open them with a knife and season with salt and pepper. Then add the cheese and a few mint leaves and chopped chives. Serve.