Sweet Potato & Cottage Cheese

For more recipes and inspiration visit @sonasfoodjournal on Instagram

I do love a good baked sweet potato; baking it in the foil parcel keeps the flesh so moist and fluffy inside.

Serves 2


2 large sweet potatoes (@ocadouk)

60g M&S cavolo nero, sliced finely (@marksandspencerfoodpr)

300g M&S cottage cheese

80g M&S frozen sweetcorn kernels

1 tsp sumac

1 garlic clove, minced

Fresh dill sprigs, finely chopped

Small handful pecans, lightly toasted

15ml rapeseed oil (@hillfarmoils)

Per Serving: approx. 543 kcal, 24g protein, 15g fat, 82g carbohydrate

(Approximate values sourced from myfitnesspal.com)


  1. Preheat oven to 200C fan. Prick each potato several times with a fork and wrap in a foil parcels. Place on a baking dish and bake in the oven for 1hr.

  2. Whilst the potatoes are baking, in a small bowl, mix up the cottage cheese, pecans and sumac using a fork. Set aside.

  3. When the potatoes have about 5 mins left, drizzle a little oil in a pan and fry the garlic over a medium heat for about 45sec. Add in the frozen sweet corn and cook for about a minute. Add the chopped dill, cavolo nero, season and cover the pan and cook for apx 3 mins or until the kale has wilted slightly. Divide between two plates.

  4. Once done, remove the potatoes from the oven and very carefully unwrap the foil and place each potato over the kale. Slice the potatoes lengthways and give them a little smush to open up. Run a fork through the flesh to loosen it up a little.

  5. Spoon the cottage cheese in the potatoes and serve.

It was spud-tacular! Sorry, couldn’t help myself 😂

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