NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

1.25 cups low-fat cottage cheese

1 oz pumpkin seeds

0.5 tsp ground cinnamon

1 tsp maple syrup

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Scrub the sweet potato and prick it several times with a fork to allow steam to escape during the roasting process.

• 3

  Place the sweet potato on the baking sheet and roast for 45 to 55 minutes until the center is soft and the skin is slightly caramelized.

• 4

  While the potato roasts, place the low-fat cottage cheese and sea salt into a high-speed blender or food processor.

• 5

  Blend the cottage cheese on high for 30 to 60 seconds until it reaches a completely smooth and whipped consistency.

• 6

  In a small dry skillet over medium heat, toast the pumpkin seeds for 2 to 3 minutes until they are fragrant and start to pop.

• 7

  Once the sweet potato is cooked, slice it down the center and fluff the orange flesh gently with a fork.

• 8

  Spoon the whipped cottage cheese into the center of the potato and top with the toasted pumpkin seeds.

• 9

  Finish the dish with a dusting of ground cinnamon and a light drizzle of maple syrup.