These sweet potato cottage cheese boats take about 3 hours to make because they’re cooked gently in a slow cooker, but the hands-off time is well worth it. Slow cooking brings out the natural sweetness of the sweet potatoes, making them irresistibly soft and creamy. Paired with chickpeas, avocado and cottage cheese, you’ll have a healthy and delicious meal packed with fibre, protein and calcium.
Serving Suggestion: Ensure all sweet potatoes are roughly the same size to ensure an even cooking time.
If you don’t have access to a slow cooker, you can bake the sweet potatoes in an oven-safe dish covered with aluminium foil at 180°C for approximately 60 minutes, or until a fork easily pierces the flesh.
Cottage cheese can be swapped for plain Greek yoghurt.
Sesame seeds can also be swapped for other nuts or seeds you may have on hand such as walnuts, pecans or pepita seeds, or simply leave this topping off altogether.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help with combining the chickpea and seasonings, slicing the avocado, or carefully adding the toppings to the sweet potato to serve (being careful as the sweet potato will be very hot).
When preparing this recipe:
| Serving size: 453g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 2049 | 453 |
| Fat (g) | 17.8 | 4 |
| Saturated fat (g) | 3.8 | 0.8 |
| Carbohydrates (g) | 48.4 | 10.7 |
| Sugars (g) | 16 | 3.5 |
| Fibre (g) | 14.2 | 3.1 |
| Protein (g) | 24.4 | 5.4 |
| Sodium (mg) | 537.1 | 118.6 |
Healthy Eating
