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Baked sweet potato with Gluten free Weet-Bix™ and cottage cheese filling

Serves: 4
Prep: 15 mins
Cook: 45 mins

    Gluten Free Weet-Bix™ adds texture to this sweet potato dish.


    • 4 medium purple or orange sweet potatoes
    • 2 spring onions, finely sliced
    • 4 Gluten Free Weet-Bix™ wheat biscuits, crumbled
    • 3/4 cup (170g) low-fat cottage cheese
    • 2 tbs finely chopped parsley, mint, chives or basil
    • 2 tsp curry powder
    • 1/2 lemon, juice of
    • 1/2 cup low-fat cheese, like Edam or Colby
    • To serve, snipped chives or parsley, lemon wedges


    1. Preheat oven to 180°C. Place the sweet potatoes on a lined baking tray. Use a skewer or fork to pierce holes in the skin. Bake in the oven for 45 minutes. Rest the cooked sweet potatoes until cool enough to handle.
    2. Cut off the tops of each one, scoop out the flesh and place this flesh in a large bowl. Set aside the skins.
    3. Mash the flesh with a fork and stir in the spring onions, Gluten Free Weet-Bix™ wheat biscuits, cottage cheese, parsley, curry powder and season to taste with salt, freshly ground black pepper and lemon juice. Still well to combine.
    4. Spoon the mashed mix back into each of the sweet potatoes. Place on a baking tray and sprinkle over a little grated cheese. Turn the oven grill to high and grill the sweet potatoes until the cheese has melted.
    5. Serve baked sweet potatoes while hot or cold sprinkled with snipped chives or parsley and with a salad or fresh steamed vegetables.


    • Remember to always check the label of each ingredient to ensure it is gluten free.

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